Crispy Curry Catfish Sandwich With Chili-Lime Slaw Recipe

• :
• 2 tablespoon canola oil
• 2 tablespoons juice from about 2 limes
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 to 2 teaspoons Sambal chili sauce
• 1 cup shredded red cabbage
• 1 cup shredded napa cabbage
• 1/4 cup chopped cilantro
• :
• 1 teaspoon curry powder
• Kosher salt and freshly ground black pepper
• 2 catfish fillets, cut in half (about 1 pound total)
• 1/2 cup rice flour
• 2 tablespoons canola oil
• Lime wedges, for squeezing
• 1 French bread roll, about 16 inches in length

1. whisk together the canola oil, lime juice, fish sauce, sugar, and sambal in a large bowl. Add the shredded cabbages and cilantro and toss to combine. Set aside in the refrigerator until ready to serve.
2. Combine the curry powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then sprinkle on all sides of the catfish fillets. Place the rice flour in a shallow dish, then dredge the catfish fillets in the rice flour, shaking off any excess.
3. Heat the canola oil in a large cast-iron pan over medium high heat until shimmering. Place the catfish fillets into the pan, working in batches if necessary. Fry the catfish until crisp and golden brown, 4 to 5 minutes per side. Transfer the fried catfish to a platter lined with paper towels and season immediately with salt and pepper. Repeat until all fish is cooked.
4. Divide the bread into 4 equal pieces, then split each in half horizontally. Divide the slaw among 4 of the bottom halves of the bread, then place a piece of catfish on each sandwich. Top with the remaining halves of the bread and serve with lime wedges for squeezing over the fish.

canola oil, fish sauce, sugar, sambal chili sauce, red cabbage, cabbage, cilantro, curry powder, kosher salt, catfish fillets, rice flour, canola oil, lime wedges, bread roll

Taken from www.seriouseats.com/recipes/2013/03/crispy-curry-catfish-sandwich-chili-lime-slaw-recipe.html (may not work)