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fried catfish BLT

Catfish BLT with Lemon Aïoli

  • Yield: 4 Servings 1x


  • 4 U.S. Farm-Raised Catfish Fillets
  • ¾ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • Vegetable oil
  • 4 sandwich rolls
  • Butter or margarine
  • 12 slices smoked bacon, cooked
  • Sliced tomato
  • Baby spinach leaves


  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon chives, chopped
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • Salt and freshly ground pepper to taste


  1. COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.
  2. COAT catfish with cornmeal mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.
  3. ADD catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size.
  4. REMOVE and drain on paper towels.
  5. SPREAD butter on each side of rolls, and lightly brown in a large skillet.
  6. SMEAR toasted bread with Lemon Aïoli. Layer tomatoes, spinach, bacon and catfish on bread.

Lemon Aioli

  1. IN A MEDIUM BOWL, mix all ingredients until well blended.