Blackened Catfish Bánh Mì
Subscribe to our blog here!
Instead of Pontchartrain Kitchen it may have just been easier to call it “Food Website with a Ton of Sandwich Recipes” because as I’ve said ad nauseam, I love sandwiches. This particular type may be my all time favorite. I’ve written about the Bánh Mì sandwich before but it’s hard to convey with simple words just how perfect everything goes together on this sandwich.
If you have never seen one, tried one, or just heard of one, then the toppings may seem a bit strange. Pickled carrots and radishes!? Alongside, cilantro and pâté? Crazy talk. But trust me. Not only does it work, it works well. Although, I should point out right from the start that while traditional Bánh Mìs do have pâté (usually courtesy of the chicken or pig) I omitted said pâté from this recipe. Unsure of how the flavors of pâté would contrast with the sharp, spicy taste of blackened seafood; I decided to opt out. But other than that, this recipe is pretty close to the toppings you’ll receive at your favorite Vietnamese restaurant.
Easily the best part of this sandwich is the bread from which the whole thing derives its name. Bánh Mì rolls are super light and fluffy on the inside with an oh so gentle little crunch on the exterior. I have tried to get our French Bread recipe to mirror this type of bread but to put it simply, it has been really difficult for this home baker to duplicate it exactly. I feel however, my effort has been valiant. And while not exact, still tasty. So totally up to you. Give it the old college try with our recipe. Or, if you’re lucky enough to live near a Vietnamese bakery, definitely go that route. If neither is an option for you, a regular french baguette will work perfectly.
Along with fresh sliced cucumbers, fresh sliced jalapeño, and cilantro, the other two toppings that require a little attention are the chili garlic mayo (Most Vietnamese restaurants who specialize in Bánh Mìs make their own aioli but I’m lazy and cheat with this recipe which is just some mayo, sambal chili sauce, and a dash or two of sriracha.) and pickled carrots and daikon. This topping requires a bit more foresight. The pickled carrots and daikon radish, which is very easy as you’ll see pretty soon, requires a little nap in the fridge for a couple days.
The fish for this recipe is also forgiving. I used fresh, wild caught catfish from our local seafood market. If you have a hard time finding catfish or you just don’t like the taste (Which I’ve found many people don’t since catfish are bottom dwellers and they can have a bit of a muddy taste. If you’re anything like me and grew up with it, you tend not to notice it or at the very least, not care.) you may wish to go with something else. Although I’ve never tried it, I would think any firm flesh, whitefish would be good. Provided of course you’re confident it will hold up to the spicy blackening seasoning.
Blackening fish is the method made popular by Chef Paul Prudhomme in New Orleans in the 1980s. It involves getting butter super hot in a heavy cast iron skillet and then searing that fish so that the spicy seasoning has a blackened tint to it. Just be really careful not to burn anything, the butter or the fish. If your fish doesn’t get perfectly blackened your first try, don’t sweat it. It takes a bit of practice. So I think that’s pretty much all of my pregame bases covered. And although it may seem like a lot of stuff you have to buy and make, it’s honestly not that bad and very much worth it.
Ingredients and Instructions
Blackening Seasoning
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon of thyme
- 1/2 teaspoon of oregano
Combine all ingredients in a jar and shake well until mixed.
Pickled Carrots and Daikon
- 2 large carrots cut into thin matchsticks
- 1 daikon radish cut into thin matchsticks
- 1 cup rice vinegar
- 1 cup of water
Combine all ingredients in a large mason jar. Tighten the lid and let sit in the fridge for at least four days.
Chili Garlic Mayo
- 1/2 cup of mayonnaise
- 1 tablespoon of sambal chili sauce (Usually fairly easy to find in the international food section of your local grocery store.)
- 1/2 teaspoon of sriracha (or more if you like a little kick)
Combine all ingredients in a bowl and mix well. Let sit in the fridge for a bit to allow the flavors to meld.
Blackened Catfish Bánh Mì
Depending on the size of your bread, catfish filets, and how you stack your protein on a sandwich, you can usually get about four nice size sammies with two pounds of filets and if you’re lucky, a leftover piece of fish you can eat on the side.
- 2 pounds of catfish filets
- About 2 tablespoons of blackening seasoning (recipe above)
- 3 tablespoons of butter
- Pickled carrots and daikon radish (recipe above)
- 1 cucumber sliced thin lengthwise
- 1 jalapeno sliced thin on a bias
- 1 handful of cilantro
- Chili garlic mayo (recipe above)
- Fresh Bánh Mì loaves (or try making your own French Bread)
Season catfish generously with blackening seasoning. Set aside. Melt butter on medium high heat in a large cast iron skillet almost until it’s smoking.
Add the catfish a couple filets at time being careful not to overcrowd the pan.
After a minute or two of searing, lift up the catfish filets with a spatula. If it’s a little dark, flip it over and do the same thing to the other side. Repeat until all catfish are cooked. Set them aside while you prep the bread.
Slice the loaves lengthwise down the front, leaving the back of the loaf connected by a little strip of bread. (I find this just helps hold everything in place.)
Put a healthy dollop of chili garlic mayo on both top and bottom of each bread loaf. Place a piece or two of fish on the bottom. Then add the rest of the toppings ingredients however you see fit. Enjoy!
