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Tailgate Gourmet: Kenny Gilbert’s Fried Catfish Sandwich

Tailgate Gourmet: Kenny Gilbert’s Fried Catfish Sandwich:

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week’s recipe is brought to you by Kenny Gilbert, chef at Gilbert’s Underground Kitchen in Fernandina Beach, Fla. His mouthwatering recipe pairs fried catfish with pimiento cheese, sandwiched between two glorious slices of grilled Texas Toast.

Fried Catfish Sandwich

Marinated Catfish Ingredients

• 4 (5-7) oz Catfish Fillets
• 1 c. Buttermilk
• 4 Eggs
• 2 T. Cajun Seasoning

Catfish Breading Ingredients

• 2 c. Cornmeal
• 1 c. Flour
• ½ c. Cornstarch
• 3 T. Chef Kenny’s Fried Chicken Seasoning or Goya All Purpose Seasoning
• 2 T. Chef Kenny’s Raging Cajun or Cajun Spice

Pimiento Cheese Ingredients

• ¼ c. Cottage Cheese
• ¼ c. Cream Cheese
• ½ c. Grated Sharp Cheddar
• ¼ c. Sour Cream
• 2 T. Mustard BBQ Sauce
• 1 T. Chef Kenny’s Raging Cajun Spice or Cajun Seasoning
• 2 tsp Sambal Paste


Mix buttermilk, eggs, and Cajun seasoning before marinating each catfish with the mixture. Combine and mix all ingredients for breading. To fry the catfish, heat one quart Canola oil in a 12-14 inch Cast Iron skillet on medium high heat. Remove catfish from marinade and drain. Dread the catfish followed by immediately placing into hot oil. Cook catfish and do not remove from drain until both sides are golden brown. Once your catfish is prepared, place all ingredients for pimiento cheese in a separate bowl and mix well. Finally, garnish the catfish with pimiento cheese and grilled Texas Toast.

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