Pan Fried Catfish Sandwich

Pan Fried Catfish Sandwich w/Carrots and Apple Slaw with Yellow Brick Road Honey BBQ Ale

A few months ago, we were interviewed by Behind the Craft, a beer podcast. You can listen to it by clicking here. What I didn’t know is that they had taken on of our beers, the “Yellow Brick Road,” a honey BBQ beer we did, and paired it with what sounds like an amazing sandwich. This is most definitely prompting me to brew it again.

I am re-posting the recipe below, with their full permission.

Pan Fried Catfish Sandwich w/Carrots and Apple Slaw

This week’s food pairing: Pan fried Catfish Sandwich with Carrots and Apple Slaw.
Baying Hound’s Yellow Brick Road is quite a unique beer. It starts off sweet and smoky and follows up with a late hit of spiciness. Brendan described it as honey BBQ wings in a bottle. It is a hearty beer with big mouth feel and bold flavors.

I decided to echo the flavor profile in reverse by creating something that has an initial heat, followed by a sweet note. Catfish is a meaty, hearty fish that will stand up to the beer’s bold flavors. I dusted it with some paprika for the smoke and cayenne peppers for the heat, then added an apple carrots slaw to provide the sweetness and crunch on the back end. It’s simple and delicious and pairs perfectly with the beer. Enjoy!


2 Catfish fillets

1/2 tsp paprika

1/2 tsp cayenne pepper

1/2 cup fine grain corn meal

1 cup of vegetable oil

1 cup of julienned Granny Smith apple

1 cup of julienned carrots

1 tsp lime juice

1 tsp lemon juice

1/2 cup mayo

Salt and pepper.

Sandwich buns.


For the fish:


In large pan/skillet over medium high heat, heat up the vegetable oil.

Season the both side of the catfish fillets with cayenne/paprika/salt and pepper.

Sprinkle the fillets with corn meal until it’s lightly covered.

Place the fillets gently into the pan. Fry both sides for about 4 minutes, until golden brown.

Remove and place on paper towel to drain.


For the Slaw:

Combine apple and carrots, pour in lemon and lime juice. Season with salt and pepper. Mix in mayo.

Toast up the buns. Assemble and eat!