Crispy Catfish Sandwiches with Spicy Lime Aioli & Chopped Salad

Crispy Catfish Sandwiches

with Spicy Lime Aioli & Chopped Salad

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this recipe, we’re filling soft rolls with strips of battered, lightly fried catfish. (To achieve the perfect golden-brown crust, be sure to let your cooking oil get sufficiently hot before adding the catfish to the pan!) A creamy aioli made with lime juice, Mexican spices and garlic powder packs plenty of zesty flavor into the classic fish sandwiches, which we’re pairing with a refreshing, simple chopped salad.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Slice the rolls in half lengthwise. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut the catfish fillets in half lengthwise.

Coat & cook the catfish:
2 Coat & cook the catfish:

In a large bowl, to make the batter, whisk together the flour and 6 tablespoons of water until smooth; season with salt and pepper. Pat the halved catfish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the seasoned catfish in the batter (letting any excess drip off). Add the coated catfish to the pan in a single layer and cook 4 to 6 minutes per side, or until crispy and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the aioli:
3 Make the aioli:

While the catfish cooks, in a medium bowl, combine the mayonnaise, spice blend and the juice of all 4 lime wedges; season with salt and pepper to taste.

Toast the rolls:
4 Toast the rolls:

While the catfish continues to cook, place the rolls on a sheet pan, cut sides up; toast in the oven 3 to 4 minutes, or until slightly crispy and warmed through. Remove from the oven and transfer to a clean, dry work surface.

Make the salad:
5 Make the salad:

While the rolls toast, in a large bowl, combine the radishes, romaine and ⅓ of the aioli. Toss to coat; season with salt and pepper to taste.

Assemble the sandwiches & plate your dish:
6 Assemble the sandwiches & plate your dish:

Divide ¼ of the dressed romaine from the salad between the toasted roll bottoms. Top with the cooked catfish, remaining aioli and roll tops. Divide the sandwiches and salad between 2 dishes. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Slice the rolls in half lengthwise. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut the catfish fillets in half lengthwise.

2 Coat & cook the catfish:

In a large bowl, to make the batter, whisk together the flour and 6 tablespoons of water until smooth; season with salt and pepper. Pat the halved catfish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the seasoned catfish in the batter (letting any excess drip off). Add the coated catfish to the pan in a single layer and cook 4 to 6 minutes per side, or until crispy and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Coat & cook the catfish:
3 Make the aioli:

While the catfish cooks, in a medium bowl, combine the mayonnaise, spice blend and the juice of all 4 lime wedges; season with salt and pepper to taste.

4 Toast the rolls:

While the catfish continues to cook, place the rolls on a sheet pan, cut sides up; toast in the oven 3 to 4 minutes, or until slightly crispy and warmed through. Remove from the oven and transfer to a clean, dry work surface.

Toast the rolls:
Make the salad:
5 Make the salad:

While the rolls toast, in a large bowl, combine the radishes, romaine and ⅓ of the aioli. Toss to coat; season with salt and pepper to taste.

6 Assemble the sandwiches & plate your dish:

Divide ¼ of the dressed romaine from the salad between the toasted roll bottoms. Top with the cooked catfish, remaining aioli and roll tops. Divide the sandwiches and salad between 2 dishes. Enjoy!

Assemble the sandwiches & plate your dish:
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