Name: Fried Catfish Sandwich With Pickled Watermelon Rind Slaw
Total time: 35 min
Yield: Serves 4
Ingredients: 2 cups peeled and thinly sliced jicama (2- x 1/8-in. strips) (from 1 medium jicama); 2 cups Pickled Watermelon Rind; 1 cup shredded red cabbage (from 1 small head cabbage); 1/2 cup thinly sliced yellow bell pepper (2- x 1/8-in. strips) (from 1 medium bell pepper); 1/2 cup matchstick carrots (from 1 [10-oz.] pkg. matchstick carrots); 1/2 cup mixed chopped fresh herbs (such as basil, parsley, and chives); 2 tablespoons pickling liquid from Pickled Watermelon Rind; Canola oil; 2 large eggs; 1 tablespoon tablespoon water; 3/4 cup yellow cornmeal; 1/4 cup all-purpose flour; 1 1/2 teaspoons kosher salt; 1 teaspoon cayenne pepper; 2 catfish fillets (about 1½ lb.), cut in half crosswise; 1/2 cup mayonnaise; 4 French sandwich rolls (such as Francisco International)

Prepare the fried catfish: Pour oil to a depth of 3 inches in a large Dutch oven; heat to 350°F over high. Whisk together eggs and water in a medium bowl. Stir together cornmeal, flour, salt, and cayenne in a large bowl. Dip fillets in egg mixture; dredge in cornmeal mixture, coating well, and shaking off excess. Working in batches, add fillets to hot oil; fry until golden brown on all sides, 6 to 8 minutes. Drain on paper towels.

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Fried Catfish Sandwich With Pickled Watermelon Rind Slaw

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