Catfish is the official fish of the Louisiana Gulf Coast and we eat it in many ways. We fry it, smother it, blacken it, grill it, fillet it, and even eat it whole. One of my favorite ways to enjoy catfish is between two buttered brioche buns with a tangy slaw!
What makes this spicy catfish sandwich even better is that the fillets are air-fried! As y’all know I’m old school and don’t really get down with the air fryer too much, but it’s perfect for a meal like this one.
When making the catfish sandwich, make sure to add the tangy slaw on top. It’s the best compliment to the spicy catfish and lightens it up a bit.
Air-Fried Catfish Sandwich
Preheat airfryer for 375 or to the appropriate temperature for air frying fish.
Mix together all slaw ingredients in a bowl and place in refrigerator until ready to use.
Slice fish in half and season with Tony Chachere’s Creole Seasoning.
Baste fish in mustard and then coat in the fish fry batter.
Spray preheated air fryer in canola oil and add in the catfish halves in a single layer. Let the catfish cook for 7-8 minutes or until crispy. Once done, remove fillets from air fryer and set aside.
Baste the inside of the brioche buns with the melted butter and add to the air fryer buttered-side down. Allow buns to toast for 3 minutes or until toasty.
Add tartar sauce to bottom bun, followed by one or two catfish halves, then top with a helping of the slaw. Coat top bun with more tartar sauce and place it on top to complete your catfish sandwich!