This recipe takes a childhood classic and transforms it into something deliciously unexpected. Catfish sloppy joe sliders
Rick Moonen suggests you choose (or make) a not too smoky, fairly simple, tomato-based barbecue sauce without much vinegar.
Ingredients
- 1 ¼ pound cabbage (finely shredded)
- 1 carrot (finely shredded)
- ½ cup granulated sugar
- ½ teaspoon kosher salt (plus more for seasoning catfish)
- 1/8 teaspoon freshly cracked black pepper
- ½ cup mayonnaise
- ¼ cup whole milk
- ¼ cup buttermilk
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon apple cider vinegar
- 8 ounce skinless catfish fillet (cut into ½‑inch chunks)
- ¼ cup canola oil
- 1 small onion (diced) about 3/4‑cup
- 1 small green bell pepper (seeded and diced) about 3/4‑cup
- 2 teaspoon sweet paprika
- 1 cup barbecue sauce (either homemade or store bought, see note)
- 2 tablespoon unsalted butter (melted)
- 8 soft slider buns
- 2 heirloom tomatoes (sliced) choose tomato size to fit buns
Directions
Prepare the cole slaw: Combine shredded cabbage and carrot in a large bowl; set aside.
In a medium bowl, whisk together sugar, salt, pepper, mayonnaise, milk, buttermilk, lemon juice and vinegar until well blended; toss with vegetables. Cover and chill until ready to use. This recipe makes more than you need to top these sliders. It will keep refrigerated about 3 days.
Prepare the sloppy Joe mixture: Season the catfish with salt. Heat a medium non-stick or cast iron skillet over medium-high heat. When the pan is quite hot, add the oil, onion, and bell pepper. Cook, stirring often until softened, about 3 minutes. Stir in the paprika and cook, stirring constantly, for 1 minute. Add the catfish and cook, stirring often, until the fish is opaque. Add the barbecue sauce and lower heat to a simmer. Cook the mixture, stirring occasionally, until thick, about 10 minutes.
Assemble the sliders: Brush melted butter on the slider tops and bottoms. Lightly toast them, buttered-side down, in a hot skillet.
Lay the buns, toasted side up, onto a clean work surface. Place a tomato slice on each of the bun bottoms, top with sloppy Joe mixture and cole slaw (be generous). Close the sliders with the bun tops; serve immediately (with napkins).
Rick Moonen’s recipe with cole slaw on top. Lol.