Show notes
The cure for the flu? Sandwiches of course. Or is it tattoos? Sandwiches both foreign and domestic, of the past and the present haunt our appetites and today we discuss and debate our favorites. It isn't as simple as you think to pair the perfect bread with the perfect fillings and ideal amount of ooze. www.spilledmilkpodcast.com
Spicy catfish sandwiches
Adapted in freewheeling style from Matt’s in the Market
Chipotle mayo from Nancy Silverton’s A Twist of the Wrist
For the mayo:
1/2 cup mayonnaise
2 tablespoons minced cilantro
1 tablespoon olive oil
1 tablespoon lemon juice
1 large clove garlic, minced
2 teaspoons pureed or minced canned chipotles (or more to taste)
1/2 teaspoon kosher salt
For the catfish:
2 catfish fillets, quartered into strips
1/2 cup cornmeal
1/2 cup all-purpose flour
salt and pepper
1 cup frying oil of choice
Thin-sliced sandwich bread
Butter lettuce, torn into bread-sized pieces
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Stir the mayo ingredients together in a bowl.
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Salt and pepper the catfish on both sides. Let sit at room temperature for five minutes. Mix the cornmeal and flour together in a pie plate. Dredge in the catfish in the cornmeal mixture, shaking off excess, and remove to a plate.
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Heat the oil in a large nonstick skillet over medium-high until the oil shimmers and a chunk of bread bubbles vigorously when you toss it in. Add half the catfish strips and fry 2 minutes per side. Drain on paper towels and repeat with the other batch.
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Assemble the sandwiches. I am not going to explain this part, except to say that you should put the mayo on both slices.
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