These golden, crispy Buffalo Catfish Sliders hit different. I still remember the first time I made them for a Sunday football watch party my friend Alex took one bite and said, "Wait, you made these?" The combination of crunchy cornmeal-crusted catfish, tangy buffalo sauce, and creamy ranch dressing on those sweet, buttery Hawaiian rolls was all it took to clear the entire tray before halftime.
What makes these Buffalo Catfish Sliders so good is how simple they are to throw together while still delivering that wow factor you'd expect from your favorite sports bar. The buttermilk brine keeps the fish incredibly tender, and the garlic butter brushed on top adds a savory richness that ties everything together. If you're looking for more crowd-pleasing dishes, you'll also love my Southern Candied Yams for a sweet side or my Authentic Chicken and Sausage Gumbo for a hearty main. These Buffalo Catfish Sliders also pair beautifully with my Creamy Cajun Potato Soup for a full Southern-inspired spread.
Why You'll Love This Buffalo Catfish Sliders
These Buffalo Catfish Sliders check every box. The catfish stays tender and flaky inside while the cornmeal coating gets shatteringly crisp. The buffalo sauce brings just enough heat without overpowering the delicate fish, and the ranch dressing cools everything down perfectly. Hawaiian rolls add a touch of sweetness that balances the spice, and the melted provolone ties it all together. They're easy enough for a weeknight dinner but impressive enough for your next party. Plus, you can prep the catfish ahead of time and fry it right before serving, making these sliders as practical as they are delicious.
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Buffalo Catfish Sliders Ingredients
Here's everything you'll need to make these crispy, flavorful Buffalo Catfish Sliders.
See Recipe Card Below This Post For Ingredient Quantities
Catfish Brine
- Buttermilk: Tenderizes the catfish and adds a subtle tangy flavor that pairs beautifully with the cornmeal coating. Whole or low-fat buttermilk both work great.
- Hot sauce: Adds a gentle kick to the brine and helps infuse the fish with flavor from the inside out.
- Salt: Seasons the catfish deeply during the brining process, ensuring every bite is flavorful.
- Catfish fillets: Rinsed, patted dry, and sliced into thirds to create perfectly sized pieces for sliders. Fresh or thawed frozen fillets both work well.
Buffalo Catfish Sliders
- Fine-ground yellow cornmeal: Creates the signature crispy, golden coating that makes Southern fried fish so irresistible. Fine-ground cornmeal works best for a smooth, even crust.
- Paprika: Adds color and a mild smoky or sweet flavor depending on which type you use. Either smoked or sweet paprika works beautifully.
- Salt: Balances the flavors and enhances the natural taste of the catfish.
- Black pepper: Provides a gentle, earthy heat that rounds out the spice blend.
- Garlic powder: Adds savory depth to the breading without overpowering the delicate fish.
- Onion powder: Brings a subtle sweetness and aromatic quality to the coating.
- Cayenne pepper: Gives the breading a gentle kick of heat. Adjust the amount based on your spice preference.
- Hawaiian-style rolls: Soft, slightly sweet, and perfectly sized for sliders. Their buttery texture complements the spicy buffalo flavor beautifully.
- Buffalo sauce: The star of the show. Store-bought or homemade both work, so use whatever you have on hand.
- Ranch dressing: Cools down the heat from the buffalo sauce and adds creamy richness. Use as much or as little as you like.
- Pickle slices: Adds a tangy crunch that cuts through the richness of the fried fish and cheese.
- Provolone cheese: Melts beautifully and adds a mild, creamy flavor that doesn't compete with the buffalo sauce.
Garlic Butter
- Unsalted butter: Melted and brushed on top of the sliders for a rich, golden finish.
- Fresh parsley: Finely chopped for a pop of color and a fresh, herby note.
- Garlic powder: Infuses the butter with savory garlic flavor that soaks into the tops of the rolls.
- Salt: Enhances the overall flavor of the garlic butter topping.
How to Make Buffalo Catfish Sliders
Follow these simple steps to make perfectly crispy, flavorful Buffalo Catfish Sliders.
Brine the catfish: Combine buttermilk, hot sauce, and salt in a shallow dish. Add the catfish pieces and make sure they're fully coated. Cover the dish with plastic wrap and refrigerate for 15 to 30 minutes. This step keeps the fish tender and infuses it with flavor.
Prepare the breading: In a large zip-top bag, mix the cornmeal, paprika, salt, garlic powder, onion powder, black pepper, and cayenne pepper. Remove the catfish from the buttermilk brine and gently shake off the excess liquid. Place 4 pieces of catfish at a time into the bag, seal it, and gently toss to coat the fish evenly with the breading. Transfer the breaded catfish to a wire cooling rack.
Heat the oil: Add enough oil to a 6-quart Dutch oven to measure 2 inches deep. Heat the oil to 350°F over medium-high heat, then reduce the heat to medium to maintain a steady frying temperature. Use a thermometer to check-it makes all the difference.
Fry the catfish: Fry the catfish pieces for 3 to 4 minutes, or until they turn golden brown and crispy. Carefully remove them from the oil using a spider strainer or slotted spoon and transfer to a paper towel-lined plate to drain. The fish should be flaky inside and shatteringly crisp outside.
Prepare the sliders: Preheat your oven to 350°F. Slice the tops off the Hawaiian rolls without separating them keep them connected as one sheet. Place the fried catfish pieces on the bottom halves of the rolls. Drizzle buffalo sauce and ranch dressing over the catfish, then top each slider with a pickle slice and a slice of provolone cheese. Place the top halves of the buns on top.
Garlic butter topping: In a small bowl, whisk together melted butter, parsley, garlic powder, and salt. Brush the tops of the sliders generously with the garlic butter mixture. This adds a golden, savory finish.
Bake the sliders: Place the sliders in the oven and bake for 15 to 20 minutes, or until the tops are golden brown and the cheese is fully melted. The rolls should be toasted and the whole tray should smell incredible.
Substitutions and Variations
Different fish: Swap catfish for tilapia, cod, or even shrimp if you prefer. Just adjust the frying time based on thickness.
Gluten-free option: Use gluten-free cornmeal and gluten-free Hawaiian-style rolls to make this recipe celiac-friendly.
Spice level: Reduce the cayenne pepper or use a milder buffalo sauce if you're serving kids or prefer less heat. For extra spice, add more cayenne or use a spicier hot sauce in the brine.
Cheese choices: Try sharp cheddar, pepper jack, or mozzarella instead of provolone for different flavor profiles.
Dairy-free: Use a dairy-free buttermilk substitute (mix plant-based milk with lemon juice) and skip the cheese or use a vegan alternative.
Equipment For Buffalo Catfish Sliders
- Measuring cups and spoons: For accurate ingredient measurements.
- 6-quart Dutch oven: Perfect for deep frying with enough room for multiple pieces of catfish at once.
- Spider strainer: Makes it easy to lift the fried catfish out of the hot oil safely.
- Bread knife: For slicing the Hawaiian rolls cleanly without squishing them.
Storage Tips For Buffalo Catfish Sliders
Refrigerator: Store leftover Buffalo Catfish Sliders in an airtight container in the fridge for up to 2 days. The catfish will lose some crispness, but they're still delicious.
Freezer: Freeze the fried catfish (before assembling the sliders) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Reheat in a 375°F oven until crispy.
Reheating: Warm sliders in a 350°F oven for 10 to 12 minutes to refresh the rolls and melt the cheese again. Avoid the microwave, as it will make the breading soggy.
Serving Suggestions
These buffalo catfish sliders shine brightest when paired with simple, flavorful sides.
Classic coleslaw: The cool, crunchy texture balances the heat and richness of the Buffalo Catfish Sliders perfectly.
Sweet potato fries: Crispy and slightly sweet, they complement the savory catfish beautifully.
Corn on the cob: Grilled or buttered, corn adds a summery, fresh element to the meal.
Potato salad: Creamy and tangy, it's a classic pairing for fried fish and a crowd favorite at any gathering.
Expert Tips
Don't skip the brine: The buttermilk brine is key to keeping the catfish moist and flavorful. Even 15 minutes makes a difference.
Maintain oil temperature: Keep the oil at 350°F for the crispiest coating. If the oil is too cool, the breading will absorb too much oil and get greasy.
Use a wire rack: Placing the breaded catfish on a wire rack before frying helps the coating stick better and prevents sogginess.
Brush garlic butter generously: Don't be shy with the garlic butter on top-it adds so much flavor and helps the rolls get that beautiful golden color.
Assemble just before baking: If you're prepping ahead, fry the catfish and prep the components separately, then assemble and bake right before serving for the best texture.
FAQ
What is buffalo catfish?
Buffalo catfish refers to catfish prepared with buffalo sauce, just like buffalo chicken. The fish is fried until crispy, then coated in tangy, spicy buffalo sauce. It's a Southern twist on the classic buffalo flavor profile.
What are buffalo sliders?
Buffalo Catfish Sliders are small sandwiches made with meat (usually chicken or fish) tossed in buffalo sauce, served on slider buns with toppings like ranch dressing, pickles, and cheese. They're perfect for parties and game day gatherings.
What fish is best for sliders?
Catfish, tilapia, cod, and haddock all work great for sliders. Choose a mild, flaky white fish that holds up well to frying. Catfish is especially popular in Southern cooking for its tender texture and ability to take on bold flavors.
Is buffalo fish better than catfish?
Buffalo fish and catfish are different species. Catfish is more commonly used in Southern cooking and has a mild, sweet flavor with tender, flaky flesh. Buffalo fish is bonier and less commonly used for frying. For sliders, catfish is the better choice.
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Pairing
These are my favorite dishes to serve with Buffalo Catfish Sliders
Buffalo Catfish Sliders
Ingredients
- ¾ cup buttermilk whole or lowfat for brining the catfish
- 2 teaspoons hot sauce adds heat and flavor
- 1 teaspoon salt enhances flavor
- 4 catfish filets rinsed patted dry and cut into thirds for sliders
- 1 ¼ cups fine-ground yellow cornmeal for breading
- 2 teaspoons paprika smoked or sweet for flavor
- ½ teaspoon salt for seasoning
- ½ teaspoon black pepper adds a mild spice
- ½ teaspoon garlic powder for savory flavor
- ½ teaspoon onion powder adds depth of flavor
- ¼ teaspoon cayenne pepper for extra heat
- 12 Hawaiian-style rolls for the slider base
- ½ cup buffalo sauce store-bought or homemade for drizzling
- Ranch dressing to taste for drizzling
- 12 pickle slices for garnish and tang
- 6 slices provolone cheese for melty creamy texture
- 4 tablespoons unsalted butter melted for brushing on rolls
- 1 tablespoon fresh parsley finely chopped for garnish
- 1 teaspoon garlic powder for the garlic butter
- ½ teaspoon salt for the garlic butter
Instructions
- In a shallow dish, combine the buttermilk, hot sauce, and salt. Add the catfish pieces, ensuring they're fully coated. Cover with plastic wrap and refrigerate for 15-30 minutes.
- In a large zip-top bag, combine the cornmeal, paprika, salt, black pepper, garlic powder, onion powder, and cayenne. Remove the catfish from the brine and shake off excess liquid. Place the catfish in the bag, four pieces at a time, and gently toss to coat.
- Place the breaded catfish pieces on a wire rack on a baking sheet while you prepare the frying oil.
- Heat oil in a 6-quart Dutch oven, adding enough to measure about 2 inches deep. Heat the oil to 350°F over medium-high heat. Once heated, reduce the heat to medium to maintain the temperature.
- Carefully fry the catfish pieces for 3-4 minutes until golden brown and crispy. Remove from oil using a spider strainer or slotted spoon and transfer to a paper towel-lined plate to drain.
- Preheat your oven to 350°F. Slice the Hawaiian rolls in half horizontally, without separating the tops and bottoms. Place the fried catfish pieces on the bottom halves of the rolls.
- Drizzle the buffalo sauce and ranch dressing over the catfish. Top each slider with a pickle slice, then add one slice of provolone cheese. Replace the top halves of the rolls.
- In a small bowl, whisk together the melted butter, parsley, garlic powder, and salt. Use a pastry brush to coat the tops of the rolls with garlic butter.
- Bake the sliders in the preheated oven for 15-20 minutes until the tops are golden brown and the cheese is melted.
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