Prep Time: 1 Hour
Yields: 6 Servings

Comment:
If you say burger to anyone, they will rightly assume that you’re talking about a plump juicy beef burger, but not in Mississippi! You see, Mississippi is the home of the catfish industry and there are more catfish ponds in the Magnolia state than anywhere else in the world. So, naturally, to have a fried catfish patty placed on a bun, topped with comeback sauce and coleslaw, means burger to anyone proud to call themselves a rebel.

Ingredients for Fried Catfish:
6 (5–7 ounce) catfish fillets
vegetable oil for deep-frying
1 cup yellow mustard
¼ cup Worcestershire sauce
1 tbsp dried thyme
1 tbsp dried basil
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
3 cups yellow corn flour

Method for Fried Catfish:
In a Dutch oven or home-style deep-fryer such as a FryDaddy®, heat oil to 375°F according to manufacturer's directions. In a large mixing bowl, combine mustard and Worcestershire sauce. Whisk in thyme, basil, salt, pepper, granulated garlic and hot sauce until well blended. Add fillets and toss in marinade to coat. Set aside and allow to sit at room temperature 15 minutes. Place corn flour in a large paper bag and season to taste with salt, pepper and granulated garlic. NOTE: Do not over-season corn flour since fish has been seasoned in marinade. Place fillets in corn flour. Seal bag tightly and shake vigorously until fish are well coated. Add fillets to hot oil, 2–3 at a time then cook until golden brown and floating. Do not overcrowd fryer. Using tongs or a slotted spoon, remove fish and place on paper towels to drain. Set aside.

Ingredients for Comeback Sauce:
1 cup heavy-duty mayonnaise
1 tbsp grated onion
1 tbsp fresh lemon juice
1 tbsp ketchup
1 tbsp vegetable oil
1 tbsp prepared chili sauce
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1 tsp ground black pepper

Method for Comeback Sauce:
In a medium mixing bowl, combine all ingredients, stirring well to incorporate. Refrigerate until ready to use.

Ingredients for Catfish Burgers:
6 (5–7 ounce) fried catfish fillets, coarsely chopped (see recipe above)
6 hamburger buns, lightly toasted
¾ cup heavy-duty mayonnaise
1 egg
¼ tsp horseradish
¼ tsp Creole mustard
¼ tsp minced garlic
¼ tsp Worcestershire sauce
¼ tsp mustard powder
¼ tsp Old Bay® Seasoning
¼ tsp Louisiana hot sauce
¼ cup chopped parsley
2 tbsps chopped tarragon
salt and black pepper to taste
granulated garlic to taste
½ cup fresh white bread crumbs
prepared Comeback Sauce (see recipe above)

Method for Catfish Burgers:
In a bowl, combine mayonnaise, egg, horseradish, mustard, minced garlic, Worcestershire sauce, mustard powder, Old Bay® Seasoning, hot sauce, parsley and tarragon, mixing well to combine thoroughly. Gently fold fish into the mixture then adjust seasonings to taste using salt, pepper and granulated garlic. Add bread crumbs and incorporate well. NOTE: The mixture will be extremely soft. Cover and refrigerate 2 hours. Mold fish mixture into 6 (¾-inch) thick cakes. When ready to cook, preheat indoor or outdoor grill according to manufacturer’s directions. Grill fish cakes on one side 3–5 minutes or until browned. Gently turn fish cakes over and grill an additional 3–5 minutes or until thoroughly heated. Remove from grill and keep warm. Place 1 fish cake over each bottom bun then top with 1 tablespoon of Comeback Sauce. Add your favorite coleslaw or lettuce and tomatoes over sauce. Cover with top bun and enjoy.