Catfish creates a meaty texture for this twist on an old favorite, which was voted one of the best sandwiches in America by Esquire magazine.
Servings: Serves 2
- 8 ounces skinless catfish or tilapia fillet , cut into 1/3-inch dice
- Course salt
- 1/4 cup vegetable oil
- 1 small onion , diced (about 3/4 cup)
- 1 small green bell pepper , diced (about 3/4) cup
- 2 tsp. paprika
- 1 cup barbecue sauce
- Unsalted butter
- 2 ' ' oversized burger buns or other soft rolls , split horizontally
Season catfish with salt. Heat medium-sized skillet over medium-high heat. When pan is hot (drop of water will sizzle on contact), add oil, onion and bell pepper. Cook, stirring often, until vegetables begin to soften, about 3 minutes. Stir in paprika and cook, stirring constantly, for 1 minute. Add catfish and cook for 1 minute, stirring frequently so all sides of fish come in contact with hot pan. Stir in barbecue sauce and bring to a simmer. Reduce heat to low and simmer until thick, about 10 to 12 minutes. Butter rolls and lightly toast, buttered side down, in skillet. Fill buns and serve hot.