Katsu-Style CATFISH w/ BLACK GARLIC Mayo

July 22, 2025

Ingredients:

For the Catfish:

  • 2 catfish fillets, skinless

  • Salt and pepper, to taste

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup panko breadcrumbs

  • Vegetable oil, for frying

For the Black Garlic Mayo:

  • 4–5 cloves black garlic, mashed into a paste

  • ½ cup mayonnaise

  • 1 teaspoon lemon juice

  • ½ teaspoon soy sauce

  • Optional: pinch of cayenne or smoked paprika for heat

Instructions:

Prepare the Black Garlic Mayo:

  1. In a small bowl, mix together mashed black garlic, mayonnaise, lemon juice, and soy sauce.

  2. Adjust seasoning and add cayenne or paprika if desired. Set aside in the fridge.

Cook the Catfish:

  1. Pat catfish fillets dry and season both sides with salt and pepper.

  2. Set up a breading station with 3 shallow dishes:

    • Flour in the first

    • Beaten eggs in the second

    • Panko breadcrumbs in the third

  3. Dredge each fillet in flour, dip in egg, then coat thoroughly in panko.

  4. Heat ½ inch of oil in a skillet over medium heat.

  5. Fry the catfish for 3–4 minutes per side until golden brown and cooked through.

  6. Drain on paper towels.

To Serve:

  • Slice catfish into strips and drizzle or serve alongside the black garlic mayo.

  • Serve with shredded cabbage, rice, or in a sandwich bun for a katsu-style po’ boy twist.