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Blackened Catfish Sandwich with Garlic-Honey Aioli and Southern Purple Kaleslaw

Author A Bachelor & His Grill

Ingredients

  • Garlic-Honey Aioli:
  • 1 cup olive oil mayonnaise
  • 2-3 cloves garlic
  • 1 tablespoon honey
  • 1 lemon juiced
  • Kosher salt and ground black peppercorn to taste
  • Grilled Sweet Corn Purple Kaleslaw:
  • 2-3 cobs of sweet corn silk & husks removed
  • 2 tablespoons olive oil plus 1/3 cup, separated
  • 1 small head Japanese purple kale leaves ribs removed and finely chopped
  • 1-2 small heads green radicchio finely chopped
  • 1 handful parsley leaves chopped
  • 1-2 shallots finely sliced
  • 1/3 cup sherry vinegar
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • Salt and fresh ground peppercorn to taste
  • Blackened Herb Mix:
  • 2 tablespoons ground sweet paprika
  • 2 tablespoons ancho chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black peppercorn
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon salt or to taste
  • 1 teaspoon ground cayenne pepper or to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar

Instructions

  • Garlic-Honey Aioli: Whisk together all ingredients in a small bowl, until well-combined. Set aside. To thicken sauce, add 1 teaspoon mayonnaise. To thin sauce, add 1 teaspoon water.
  • Grilled Sweet Corn Purple Kaleslaw: Preheat your gas to coal combo grill to hot. Brush corn in olive oil before laying over direct heat grill grates, then char upon all sides. Remove corn from the grill, slice kernels from the cob and set aside. Bring oil, vinegar, honey, sugar & juices to a boil, then set aside to cool and emulsify with an emersion blender. Toss together all prepared ingredients in a large bowl and season to taste.
  • Blackened Herb Mix: In a food processor, pulse together all ingredients. Set aside.