Chef’s Table: Red Hot & Blue
Fried Delta Catfish Sandwich with Grandma’s Famous Potato Salad

Serves 2

Fried Delta Catfish Sandwich

2  8 oz
farm-raised catfish filets

2 cups
yellow cornmeal

4 tsp

2 tsp
granulated garlic

2 tsp
Cajun seasoning

1 tsp
white pepper

4 cups
vegetable or corn oil

2 brioche rolls

Leaf lettuce, tomato and onion (optional)


Grandma’s Famous Potato Salad

1 lb
red bliss potatoes, cleaned well

3 hard-boiled eggs

4 scallions

1 cup
heavy mayonnaise

1 tsp
celery seed

to taste
kosher salt and white pepper



Executive Chef Robert Reid


To make the catfish sandwiches, first mix the cornmeal, salt, granulated garlic, Cajun seasoning and white pepper together in a small bowl. Heat the vegetable or corn oil in a cast-iron skillet over medium-high heat. Dredge the catfish in the cornmeal mixture until both sides are covered well. Gently place the filets in the skillet skin-side-up and cook for 2 to 3 minutes. Flip the filets and cook until they slightly float in the oil or are golden brown. Remove the filets and place them on clean paper towels to drain excess oil. Serve on brioche roll with leaf lettuce, sliced tomato and onion if desired.

To make the potato salad, steam or boil potatoes until they are tender, then remove from heat. Once the potatoes have cooled, cut them into quarters. Coarsely chop the hard-boiled eggs and dice the scallions. Mix all ingredients together in a large bowl and add seasoning to taste. Serve on crisp kale or lettuce.


When You Go:

Red Hot & Blue
2175 Route 70, Cherry Hill

July 2013
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