Recipe: CEBLT (Catfish Egg BLT) with Pine Street Market Heritage Bacon

You're probably familiar with a BLT sandwich. But what about a CEBLT? Try this Catfish Egg BLT with Pine Street Market's Heritage Bacon.

Yields
4 sandwiches
from Chef Jeff Black of Black Restaurant Group, Bethesda, MD

Ingredients

For the Sandwich
4 hoagie sandwich rolls, sliced open and toasted with butter
Cayenne aioli (recipe follows)
½ head Romaine lettuce, shredded
8 slices Pine Street Market Heritage Bacon
1 large tomato, sliced in eighths
4 4-ounce Cornmeal fried catfish filets (recipe follows)
4 eggs, fried sunny side up

For the Cayenne Aioli
1 quart homemade mayonnaise or aioli*
1 tablespoon Cayenne Reduction (recipe follows)
1 tablespoon parsley
1 tablespoon salt
Note: the chef makes his own, but here is our recipe for mayonnaise

For the Cayenne Reduction
2 tablespoons cayenne pepper
2 tablespoons Crystal hot sauce
2 tablespoons champagne vinegar

For the Catfish
2⅓ cup fine cornmeal
1 cup all-purpose flour
½ tablespoon garlic powder
2 teaspoons salt
2 teaspoons cayenne
2 teaspoons paprika
4 4-ounce Wild Blue Catfish fillets, butterflied
2 cups buttermilk

Directions
For the Sandwich Spread aioli on both sides of each bun, then layer catfish, tomato, lettuce, and 2 slices bacon, and top all with fried egg. For the Cayenne Aioli Combine all ingredients and mix well. For the Cayenne Reduction Place all in small saucepot and reduce over medium heat until it forms a thick paste. For the Catfish
1. Pour oil in deep fryer and preheat to 350 degrees.
2. Mix all dry ingredients together and place in pan or bowl deep enough for dredging.
3. Dip catfish in buttermilk first and then fully coat with seasoned cornmeal.
4. Gently put the catfish in a 350 degree oil for about 4 minutes or until done.

 

Photo by Scott Suchman