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Blackened Catfish Sandwich with Spicy Asian Slaw

Brian Samuels, the food writer and photographer behind A Thought for Food developed this blackened catfish sandwich recipe for us with a summer BBQ in mind.

Brian Samuels

A Pescatarian's Delight

As a pescatarian, Brian often notices a lack of seafood options at parties, so he's always looking for fun and creative ways to bring fish to the dinner table.

Brian says: "I really enjoyed the different level of flavors and textures in this sandwich. There's a good amount of heat in the mayo, but it's all balanced out by the apple and cabbage slaw — and neither overpowers the seasoning on the fish."

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 15 minutes
  • Serves: 4


Ingredients for the slaw:

  • 2 apples, peeled, cored and shredded
  • 1 small head purple cabbage, cored and shredded
  • 1/4 red onion, thinly sliced lengthwise
  • 2 large carrots, peeled and shredded
  • 1/4 cup sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • juice of 1/2 lemon
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons toasted sesame seeds

Ingredients for spicy mayo:

  • 1 teaspoon Sriracha sauce
  • 1/2 cup mayonnaise

Ingredients for the grilled blackened catfish:

  • 4 catfish fillets (1/2 pound each)
  • olive oil
  • 4 tablespoons Frontier Organic Blackened Seafood Seasoning
  • 4 hamburger buns or rolls


To make slaw:

  1. Place the apples, cabbage, red onion, and carrots in a large mixing bowl.
  2. In a separate bowl, whisk together the sesame oil, soy sauce, cider vinegar, lemon juice, brown sugar, and, if desired, red pepper flakes.
  3. Pour dressing over the slaw and stir to combine. Mix in toasted sesame seeds.
  4. Refrigerate for at least 30 minutes before serving.

To make the spicy mayo:

  1. In a bowl, stir together the Sriracha and mayonnaise until combined. If you desire more spice, add more Sriracha.

To grill catfish:

  1. Preheat the grill to medium high (375-425 degrees).
  2. Rub the fillets with olive oil, using about a tablespoon total.
  3. Rub each fillet with 1 tablespoon of Seafood Seasoning.
  4. Place each fillet on the grill, cooking for approximately 3 to 4 minutes on each side or until the fish flakes easily with a fork. Remove from the grill.

To assemble the sandwiches:

  1. Briefly toast the top and bottom hamburger bun or roll halves on the grill, just enough for them to turn golden brown.
  2. Smear the spicy mayo on both the bottom and top halves of the buns.
  3. Place one piece of catfish on the bottom half of each bun. Top with a heaping pile of slaw, and cover with top half of bun.
  4. Serve with additional slaw on the side.

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