PREP DETAILS

Serves 4

INGREDIENTS

Catfish

4 8 oz catfish filets

4 tsp chili powder

4 tsp smoked paprika

4 tsp Wondra Flour

1 tsp kosher salt

Non Stick Cooking Spray

4 Haitian bread rolls (SWAP TIP - use soft Italian rolls if you can’t find Haitian bread)

Cabbage Pikliz

1 cup distilled vinegar

1 scotch bonnet, split

5 sprigs of thyme

1 bay leaf

¼ tsp salt

1 clove

½ a head of red cabbage, shredded

Bajan Mayo

1 large egg yolk

1/2 teaspoon kosher salt

1/2 teaspoon Colman's dry mustard

2 pinches sugar

1 tablespoon white wine vinegar

2 teaspoons fresh lemon juice

1 teaspoon Tabasco or other hot sauce

1 cup olive oil

DIRECTIONS

Catfish

In a small bowl, combine the chili powder, paprika, Wondra and kosher salt. Rub catfish filets with the blackening rub and let marinate for 15 minutes.

 While the catfish is marinating, heat a heavy bottomed saute pan over medium heat. Spray each catfish piece with cooking spray. Place in pan and cook undisturbed for approximately 4 minutes. Flip and cook for another 4 minutes. Remove from pan and transfer to sandwich with Cabbage Pikliz and Bajan Mayo.

Cabbage Pikliz

In a saucepan, bring all the ingredients except the cabbage to a boil. Once the vinegar mixture has come to a boil, remove from heat and let cool to room temperature. Pour over cabbage and allow to pickle for 4 days.

Bajan Mayo

Whisk the egg yolk, salt, mustard, and sugar together in a glass bowl. Combine the vinegar, lemon juice and Tabasco in a measuring cup.

 Whisk half the liquid into the yolk. Then begin whisking in the oil, a few drops at a time, until the mayo begins to emulsify. Continue whisking in the oil — you can add it more quickly now — until the mayo is very thick. Add the rest of the liquid and whisk until well-combined. Cover and refrigerate. It will keep for about 1 week.

If you like our recipes, please consider making a donation to our World Central Kitchen here.