Fried Catfish Sandwich

Goi Slaw, Tartar Sauce, American Cheese, Brioche Buns

Chef Richard Văn Lê of Matta | Portland, OR
Yield:  2 servings

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Adapted by StarChefs | May 2023

INGREDIENTS

Goi Slaw:
1 tablespoon fish sauce
½ tablespoon lime juice
½ tablespoon sugar
1 teaspoon grated ginger 
1 teaspoon minced garlic
1 teaspoon minced Thai chiles
1 teaspoon minced shallot
1 green cabbage, shredded 
1 red cabbage, shredded
1 carrot, peeled and grated

Tartar Sauce:
1 cup pickles
1 cup mayonnaise
1 teaspoon fish sauce
1 teaspoon lime juice
½ tablespoon minced mint
½ tablespoon chopped dill
1 tablespoon rice vinegar
2 tablespoon minced onion
1 teaspoon sugar
¼ teaspoon black pepper

Fried Catfish:
Neutral oil
1 catfish fillet, halved
1 cup rice flour
1 teaspoon Thai chile flakes
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon salt
1 cup coconut milk
2 slices American cheese

To Assemble and Serve:
1 tablespoon butter
2 brioche buns

METHOD

For the Goi Slaw:
In a mixing bowl, whisk to combine fish sauce, lime juice, sugar, ginger, garlic, chiles, shallot, and ½ tablespoon water until sugar has dissolved. Stir in cabbage and carrot. Transfer to an airtight container and refrigerate.

For the Tartar Sauce:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Fried Catfish:
In a heavy bottom pot over high flame, heat oil to 375°F. In a shallow baking dish, combine flour, chile flakes, ginger, garlic powder, and salt. Coat fillet in flour mixture, dredge in coconut milk, and coat once more in the flour mixture. Drop in oil and fry 4 minutes. Let cool on a wire rack. Top with cheese and set aside.

To Assemble and Serve:
In a sauté pan over medium heat, melt better. Place buns face-down in the pan and toast until golden brown. Transfer to a serving plate. Place a generous pile of Goi Slaw on the bottom bun, followed by 1 Fried Catfish fillet. Spread Tartar Sauce on the top bun. Close sandwich and serve.

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