If you're looking for a fun new appetizer, these buffalo catfish sliders are it! Crispy fried catfish on split Hawaiian-style rolls is slathered in buffalo sauce and ranch dressing for a flavor-packed appetizer your guests will love!
Every single time I have served this dish it has gotten rave reviews. Seasoned and fried to perfection, the catfish pairs beautifully with the spicy buffalo sauce and sweet rolls. Whether you're hosting for the holidays, gameday, or a birthday, these sliders are a crowd-pleaser!
For more tasty appetizer recipes, check out our melty turkey and cheese sliders and Memphis honey gold wings next!
Table of Contents
Important Ingredient and Substitution Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Buttermilk. The buttermilk brine is an important step in this catfish recipe to eliminate unwanted flavors and permeate the fish with extra moisture and flavor.
- Hot sauce. This optional ingredient adds a touch of heat and extra flavor.
- Catfish. Mild, slightly sweet-tasting catfish is perfect for these sliders. I recommend U.S. Farm-Raised Catfish or Delacata. Rinse, pat dry, and slice each catfish filet in thirds. Catfish lovers, try our Southern fried catfish recipe next!
- Cornmeal. Be sure to use plain yellow cornmeal and not cornmeal mix, which has leavening and other ingredients added. Fine ground works best.
- Hawaiian-style rolls. Any brand of Hawaiian-style dinner rolls will work. I love the sweetness of Hawaiian rolls paired with the spicy buffalo sauce but feel free to substitute any dinner rolls.
- Buffalo sauce. You can use store-bought or homemade buffalo sauce.
- Ranch dressing. You can also substitute blue cheese dressing.
- Sliced pickles. This optional ingredient adds crunch and tanginess.
- Butter. Melted unsalted butter combined with seasonings and herbs is brushed over the sliders for buttery, toasted tops.
Variations
Feel free to get creative and switch things up for a different flavor! Try some of these tasty variations:
- Substitute fried chicken, shrimp, or portabella mushrooms for the catfish.
- Try our homemade buttermilk biscuits instead of slider buns.
- Swap the buffalo sauce for the hot honey sauce from our hot honey chicken thighs recipe.
- Try brushing the tops with honey garlic butter like in our turkey cheese sliders recipe.
How to Make This Recipe
Step 1. Combine buttermilk, hot sauce, and salt in a shallow dish and place the catfish in the dish, coating all sides. Refrigerate the catfish for 15 to 30 minutes.
Step 2. Combine the cornmeal and spices in a gallon zip-top bag. With your hands, remove the excess liquid from the catfish and coat four pieces at a time in the cornmeal.
Step 1. Place the breaded catfish on a baking sheet lined with a wire cooling rack while you heat the oil.
Step 2. Add 2 inches of oil to a large Dutch oven and heat it to 350°F. Fry the catfish in the hot oil for 3 to 4 minutes until crispy and golden brown. Slice the tops off the rolls and place the catfish pieces on the bottoms.
Step 1. Place the Hawaiian rolls on a cutting board and use a long bread knife to slice them in half horizontally, without pulling them apart.
Step 2. Whisk the melted butter, salt, garlic powder, and chopped parsley in a small bowl. Replace the top buns and brush with the garlic butter. Bake the buffalo catfish sliders at 375°F for 15 to 20 minutes until golden brown and melty.
Recipe FAQs
Try these sliders with fried cod, chicken, or shrimp.
Any brand of buffalo sauce works great for this recipe. I love Frank's buffalo sauce. You can also make your own buffalo sauce with hot sauce, butter, and spices!
Sure! Use your favorite savory dinner rolls, slider buns, or buttermilk biscuits.
Storing Instructions
I don't recommend making these sliders ahead of time because they can become soggy and no one wants soggy fried catfish! You can store leftovers in an airtight container for 1 to 2 days but they won't be as crispy when reheated.
More Delicious Appetizers You Will Love!
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📖 Recipe
Buffalo Catfish Sliders
Ingredients
Catfish Brine
- ¾ cup buttermilk - whole or lowfat
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 4 catfish filets - rinsed, patted dry, and sliced into thirds
Buffalo Catfish Sliders
- 1 ¼ cups fine-ground yellow cornmeal
- 2 teaspoons paprika - smoked or sweet
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 12 Hawaiian-style rolls
- ½ cup buffalo sauce - store-bought or homemade
- Ranch dressing - to taste
- 12 pickle slices
- 6 slices provolone cheese
Garlic Butter
- 4 tablespoons unsalted butter - melted
- 1 tablespoon fresh parsley - finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Combine buttermilk, hot sauce, and salt in a shallow dish and place the catfish pieces in the dish, coating all sides. Cover the dish in plastic wrap and refrigerate for 15 to 30 minutes.
- Combine the cornmeal, paprika, salt, garlic powder, onion powder, pepper, celery salt, and cayenne pepper in a large zip-top bag. Take the catfish pieces out of the buttermilk brine, remove excess liquid by dangling the fish over the dish with one hand and running your fingers down the sides of each piece of fish with other hand, and place them four at a time in the zip-top bag. Gently toss the fish in the bag to coat it with the breading.
- Place the breaded fish on a baking sheet lined with a wire cooling rack while you heat the oil to allow the breading to set.
- Add enough oil to measure 2 inches deep in a 6-quart Dutch oven and heat it to 350°F over medium-high heat. Once the oil reaches temperature, lower the heat to medium to maintain it.
- Fry the catfish pieces in hot oil for 3 to 4 minutes until crispy and golden brown. Carefully remove the catfish pieces from the oil with a spider strainer or slotted spoon and transfer them to a paper towel-lined plate to drain.
- Preheat your oven to 350°F. Slice the tops off the Hawaiian rolls without breaking them apart and place the catfish pieces on the bottom halves.
- Drizzle the catfish with buffalo sauce and ranch dressing. Top each slider with a pickle then layer the 6 slices of provolone on top. Replace the top halves of the buns.
- In a small bowl, whisk the melted butter, parsley, garlic powder, and salt. Use a pastry brush to coat the slider tops with garlic butter. Bake the sliders for 15 to 20 minutes until golden brown and melty.
Notes
- Not a catfish fan? Try making these sliders with fried cod, chicken, or shrimp.
- Feel free to use your favorite savory dinner rolls, slider buns, or buttermilk biscuits instead of Hawaiian-style rolls.
- Store leftovers in an airtight container for 1 to 2 days but note they won't be as crispy when reheated.
Nicole
These sliders are incredibly delicious! So much flavor and texture. I will be making these again.