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

Author A Bachelor & His Grill


  • Roasted Sweet Corn Purple Kaleslaw recipe above
  • Blackened Herb Mix recipe above
  • Garlic-Honey Aioli recipe above
  • 2 pounds fresh catfish filets trimmed
  • Olive oil
  • Heirloom tomatoes finely sliced
  • Kosher salt and fresh ground peppercorn to taste
  • 6-8 artisan sandwich rolls lightly buttered and toasted


  • Up to 4 hours prior to grilling, rub the catfish filets with olive oil and Blackened Herb Mix, then wrap air-tight in plastic and refrigerate. 30 minutes prior to grilling remove the filets from the cooler and return to room temperature.
  • Light the charcoal in a chimney and burn until white and ashy. Once charcoal is ready pour in the bottom of the grill. Top with a few handfuls of cedar wood chips. Place the grill grates back in place and rub the grates with olive oil. Confidently apply the catfish over the cleaned grill grates for 4-6 minutes per side, with the grill lid closed, careful to not flip the fish until it easily pulls from the grill grates (if the fish is sticking - sear the catfish with the grill lid open for an additional 1-2 minutes). Cook until the filet is well-encrusted upon the exterior and translucent in color throughout. Remove fish from the grill, toss in the prepared aioli, and season to taste. Load over toasted artisan rolls, garnish with heirloom tomatoes and Roasted Sweet Corn Kaleslaw.