Crispy Catfish Banh Mi Sandwiches

This classic Vietnamese style sandwich pairs a crunching carrot-cucumber slaw and spicy mayonnaise with flash fried catfish fish fillets.


  • 1/2 cup panko breadcrumbs
  • 1/2 cup rice flour or all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground red pepper
  • 1 egg white
  • 2 tablespoons chili garlic sauce, divided
  • 2 (8-ounce) Harvest Select catfish fillets, halved lengthwise
  • Frying oil
  • 1/2 cup mayonnaise
  • 4 soft hoagie buns or individual baguettes, split lengthwise and toasted
  • Carrot-Cucumber Slaw
  • Cilantro sprigs


Combine breadcrumbs and next 3 ingredients in a shallow plate.  Whisk together egg white and 1 tablespoon chili-garlic sauce.  Coat fish in egg white mixture and then dredge in breadcrumb mixture pressing lightly to help breadcrumbs adhere.  Place on a rack and let stand while oil is heating.  Heat oil to 375 degrees.  Fry fish in two batches 5 minutes or until done.  Combine mayonnaise and remaining 1 tablespoon chili-garlic sauce; spread evenly inside bread.  Place one portion fish in each bun; top with slaw and cilantro.

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