This authentic New Orleans recipe is inspired by the latest thriller from best-selling author James Patterson, The Chef.
- 1 catfish filet, about 5-6 oz.
- 1 tbsp honey
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp cardamom
- 1 tbsp prepared horseradish
- 2 tbsp mayonnaise
- 2 tbsp olive oil, divided
- 1 small yellow onion, halved and thinly sliced
- 1 small green pepper, halved lengthwise, seeds removed, and sliced into thin strips
- 1 small baguette, preferably from Leidenheimer Baking Company
- 1 tsp butter
Pat catfish dry with a paper towel. Coat with honey and season all over with salt, black pepper, cayenne pepper, and cardamom, and set aside.
In a small bowl, mix together the horseradish and mayonnaise.
Place 1 Tbsp. of the olive oil in a medium sauté pan over medium heat. When oil is shimmering, add onion and green pepper and stir to coat.
Cook, stirring occasionally, until onion and pepper are soft and beginning to brown slightly, about 5-7 minutes. Remove from the pan and set aside.
Raise the heat to medium-high and add the remaining 1 Tbsp. olive oil to the sauté pan. When oil is shimmering, add the catfish and cook until spices are blackened and catfish is cooked through, about 3 minutes per side. Remove from the heat.
Split the baguette down the middle lengthwise and melt the butter in another pan set over medium-high heat.
When butter is melted and bubbling, place baguette facedown in the pan, making sure it's in contact with the butter, and toast until golden brown, about 3 minutes.
Slide baguette onto a plate and spread the top half with horseradish and mayonnaise mixture. Top with the catfish, onion, and peppers, and serve.