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Origins in the South: Audrey and its Savory Hot Fried Catfish Sandwich
Imagine the vibrant and eclectic culinary scene of Nashville, a city that embraces both its musical roots and a growing appreciation for globally-inspired flavors. The story of Audrey in Nashville tells a tale of a restaurant where the rich culinary traditions of the American South are celebrated with a modern and refined sensibility.
Audrey isn’t just a restaurant; it’s a celebration of Southern foodways, a place where time-honored recipes and ingredients are elevated to new heights. Named after Chef Sean Brock’s grandmother, the restaurant pays homage to the deep personal connection to Southern culinary heritage. The ambiance is stylish and sophisticated, creating a space where you can savor both familiar and unexpected flavor combinations.
During my visit, I had the distinct pleasure of experiencing their hot fried catfish sandwich, a dish that perfectly embodies Audrey’s approach. It wasn’t just a simple sandwich; it was a symphony of textures and flavors. The perfectly fried catfish, with its crispy exterior and flaky interior, provided a wonderful base for the accompanying elements. This dish was a testament to the restaurant’s commitment to using high-quality ingredients and creative techniques.
Savoring that hot fried catfish sandwich at Audrey, I understood that the restaurant is more than just a place to eat; it’s a place to experience the art of Southern cuisine in a modern and exciting way. It’s about respecting the quality of the ingredients while embracing innovation, creating dishes that are both comforting and adventurous. Audrey’s origin lies in the vision of its creator to establish a restaurant that brings a fresh, innovative approach to Southern food to Nashville, a city that appreciates culinary artistry and bold flavors. It stands as a testament to the enduring appeal of thoughtfully prepared food and its ability to create memorable dining experiences.
If you’re looking for a taste of Southern cuisine in a stylish and inviting setting in Nashville, Audrey is a destination that should be at the top of your list. It’s a place where you can enjoy delicious and inventive dishes, a true gem in Nashville’s diverse culinary landscape.
Bringing Southern Comfort Home: Your Own Audrey Style Hot Fried Catfish Sandwich
To capture the satisfying crunch and subtle heat of Audrey’s inspired hot fried catfish sandwich in your own kitchen, begin with fresh catfish fillets and a flavorful, slightly spicy coating. This culinary journey celebrates the simple pleasure of a well-made Southern classic with a touch of modern flair.
Embarking on this endeavor is a lesson in appreciating the delicate flavor of perfectly fried catfish and the satisfying crunch of a well-seasoned coating. Focus on achieving a crispy exterior and tender interior. Start by selecting fresh, flaky catfish fillets and quality spices, the foundation of this delightful sandwich.
Consider incorporating elements that reflect Audrey’s focus on highlighting the best of Southern tradition with thoughtful execution. A flavorful blend of cornmeal and spices, with a touch of heat, will enhance the natural taste of the catfish and bring out its Southern character. The key is to let the quality of the fish be the star, amplified by a well-seasoned crust.
Pay close attention to the frying process, allowing the catfish to develop a beautiful golden-brown color and a crispy texture while remaining moist and tender inside. The aroma filling your kitchen will be a testament to the simple yet profound transformation of fresh ingredients.
As you prepare this comforting sandwich, you’ll appreciate the ease and satisfaction of creating something both delicious and satisfying. It’s a celebration of classic Southern flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Audrey.
Chef’s Notes: Crispy Catfish Sliders
• Use a wire rack, not paper towels – Draining fried catfish on a wire rack keeps the crust crispy and avoids soggy bottoms.
• Spice it up – For a Southern heat boost, add extra cayenne to the coating or mix a few chili flakes into the slaw.
• Marinate for deeper flavor – Letting the catfish soak for up to an hour really infuses the tangy buttermilk and hot sauce into the meat.
• Oil temperature is key – Maintain 350°F during frying for a golden crust without greasy results. Adjust heat between batches if needed.
• Rest the slaw – A short rest after mixing helps the cabbage soften slightly and soak up the vinegar dressing for better flavor.
• Warm the buns – Toasting or lightly grilling brioche buns enhances their texture and prevents sogginess from the slaw.
• Fry in small batches – Avoid crowding the pot to keep the oil hot and ensure each filet fries up crisp and evenly.
• Slaw can be made ahead – It holds up well in the fridge for a day, which helps break up prep and lets the flavors deepen.
• Try it open-faced – Serve the fish and toppings on a single toasted bun half for a fun appetizer-style slider.
• Great for meal prep – Fried catfish reheats well in the oven or air fryer; store leftovers wrapped and separate from slaw.
Crispy Catfish Sliders
Get ready to wow your guests with these Crispy Catfish Sliders! Packed with golden-fried fish, a zesty buttermilk marinade, and a tangy homemade slaw, this recipe delivers Southern charm in every bite. Whether you’re hosting a backyard BBQ or craving a weeknight seafood feast, this slider will become your go-to showstopper. Let’s fry up some fun!
4
servings40
minutes30
minutes520
kcal30
minutes1
hour40
minutesKeep the screen of your device on
Ingredients
- Seafood Marinade
1.5 pounds fresh catfish filets patted dry and trimmed
1 cup cultured buttermilk
3 tablespoons hot pepper sauce (such as Tabasco)
- Coating Frying
¾ cup yellow cornmeal
3 tablespoons all-purpose flour
1 tsp lemon-pepper seasoning
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper
Vegetable oil enough for 2 inches of oil in pot
- Creamy Slaw
3 cups shredded cabbage and carrot mix
2 tablespoons finely diced red onion
3 tablespoons mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh parsley
Pinch of kosher salt and cracked black pepper to taste
- Toppings Assembly
4 brioche slider buns split and lightly toasted
4 small lettuce leaves
8 slices tomato
8 chips dill pickle chips
- Alternative Ingredients
Catfish filets: substitute cod or tilapia for a milder white fish.
Buttermilk: swap with plain yogurt thinned with a splash of milk.
Hot sauce: use sriracha or chili paste for a different heat profile.
Mayonnaise: replace with Greek yogurt for lighter slaw or vegan mayo (for egg allergy).
Brioche buns: use whole wheat rolls or gluten-free buns if needed.
Apple cider vinegar: white wine vinegar or rice vinegar can be used instead.
Cabbage mix: sub with shredded Brussels sprouts or kale for a different crunch.
Directions
- Marinate Fish – In a medium mixing bowl, whisk together buttermilk and hot sauce until smooth. Add catfish filets, ensuring each piece is immersed. Cover and refrigerate for about 30 minutes to tenderize the fish and infuse spice (optional: let sit up to 1 hour for extra tang).
- Prep Coating Heat Oil – While fish marinates, combine cornmeal, flour, lemon pepper, salt, garlic powder, onion powder, smoked paprika, and cayenne in a shallow dish. Stir until uniform. Meanwhile, warm 2 inches of oil in a deep pot or dutch oven over medium heat until it reaches 350°F (about 10 minutes). Use an instant-read thermometer to confirm temperature.
- Dredge Fry Filets – Remove filets from marinade, letting excess drip off. Press each into the cornmeal mixture to coat fully on both sides. Carefully lower into hot oil in batches (2–3 filets at a time) and fry until golden brown, about 4–5 minutes per side. Transfer to a baking sheet lined with a rack for 2 minutes to drain. Repeat, keeping oil at 350°F between batches.
- Toss Slaw Assemble Sliders – In a clean bowl, stir shredded cabbage mix, red onion, mayonnaise, sugar, vinegar, parsley, salt, and pepper until evenly coated. Let slaw rest 5 minutes to meld flavors. To build, place lettuce and two tomato slices on each bun base, top with fried catfish, a generous scoop of slaw, and two pickle chips, then cap and press gently. Serve immediately with chips or fries.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- Dutch Oven
- toaster oven
- baking sheet
- colander
- silicone spatula set
- Instant Read Thermometer
Notes
- • For extra crunch, swap half the cornmeal for panko breadcrumbs.
• Serve with spicy remoulade or tartar sauce for more flavor layers.
• Add chopped jalapeños to the slaw for a peppery bite.
• Pair these sliders with sweet potato fries or a crisp beer for a classic Southern spread.
• Leftover fish can be flaked into tacos or salad bowls the next day.
Nutrition Facts
- Calories: 520kcal
- Fat: 30g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 9g
- Protein: 30g
- Vitamin A: 800IU
- Vitamin C: 25mg
- Calcium: 100mg
- Iron: 2mg
FAQs: Crispy Catfish Sliders
Can I use frozen catfish filets?
Yes, just make sure they are fully thawed and patted dry before marinating to avoid excess moisture affecting the crust.
What’s the best oil for frying?
Vegetable oil, peanut oil, or canola oil are ideal due to their high smoke points and neutral flavors.
Is there a gluten-free option?
Yes—use a gluten-free flour blend in place of all-purpose flour and pair with gluten-free buns for a safe version.
Can I bake instead of fry?
Frying gives the best texture, but you can bake the coated fish at 425°F on a greased rack for about 15–20 minutes, flipping halfway through.
What’s a good substitute for brioche buns?
Potato rolls, Hawaiian buns, or soft dinner rolls work great if brioche isn’t available.
How do I reheat leftover fried catfish?
Use a toaster oven or air fryer at 350°F for 5–8 minutes until the coating is crisp again. Avoid microwaving—it makes the crust soggy.
Can I prep anything in advance?
Yes, the slaw can be made a day ahead, and the catfish can marinate overnight in the fridge.
Is the slaw spicy?
Not by default—it’s tangy and creamy. If you want spice, stir in diced jalapeños or a splash of hot sauce.
Why does the fish sometimes fall apart?
It might be too thin or overcooked. Use thicker filets and avoid flipping too early during frying.
Can I use a different fish?
Absolutely! Cod, tilapia, or haddock are great alternatives with mild flavors and flaky textures.
More Catfish Recipes
Blackened Catfish Delight
Cooks in 20 minutesExperience the bold flavors of this perfectly blackened catfish dish inspired by classic Cajun techniques. With a crispy, spice-crusted exterior and tender, flaky interior, this recipe brings a touch of Louisiana magic to your table. Ideal for those evenings when you crave a gourmet yet easy-to-prepare meal, it’s sure to impress your guests. Let the rich butter and vibrant spices transport you to the heart of Cajun country—simple, healthy, and bursting with flavor!
Smoked Catfish Delight
Cooks in 860 minutesDifficulty: EasyExperience the rich, smoky flavor of this exquisitely cured catfish that delivers a perfect balance of salt and subtle sweetness. Expertly transformed through a simple cure and slow smoking, each bite offers tender, firm fish with an irresistible smoky aroma. Ideal for dinner parties, relaxed weekends or as the star ingredient in your favorite chowder or gumbo, this recipe turns humble catfish fillets into a gourmet treat. Discover a culinary delight that embodies simple, healthy, and affordable indulgence—your next showstopping seafood dish awaits!
