Buffalo Catfish Sliders
A crispy, spicy, and savory treat that’s perfect for any gathering!
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Servings: 12 Sliders
Calories: 291kcal
Cost: $12
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.
Notes
If catfish isn't your thing, try swapping it for cod, chicken, or shrimp. For an extra twist, use your favorite rolls or biscuits instead of Hawaiian-style rolls. Store leftovers for 1-2 days, but they won’t be as crispy once reheated.
Nutrition
Serving: 1Slider | Calories: 291kcal | Carbohydrates: 26.1g | Protein: 14g | Fat: 14.7g | Saturated Fat: 7.6g | Cholesterol: 46mg | Sodium: 627mg | Potassium: 146mg | Fiber: 1.8g | Sugar: 2.7g | Calcium: 178mg | Iron: 2mg