Food and Recipes Recipes Fried Catfish Sandwich With Pickled Watermelon Rind Slaw Be the first to rate & review! No need to waste the watermelon rind! Pickle the tangy scraps overnight (infusing hints of ginger and star anise) and mix into a carrot, cabbage, and jicama slaw. The result? A new go-to side or topper for anything salty and fried, like our crispy catfish sandwich. By Southern Living Editors Published on June 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Active Time: 35 mins Total Time: 35 mins Yield: 4 serves Ingredients Slaw 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 Fried Catfish 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 Additional Ingredients 1/2 cup mayonnaise 4 French sandwich rolls (such as Francisco International) Directions Prepare the slaw: Toss together all slaw ingredients in a large bowl. Set aside until ready to serve. 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. Spread mayonnaise evenly inside rolls. Place 1 fried fillet inside each roll, and top each with 1 cup slaw. Rate it Print