Chef Jesse Houston is a man to watch. He’s tapped into comfort food in a way that not many can match, bringing us a nostalgia factor straight from the 1980s and classic, Southern dishes we never tire of eating.
He is the head chef at Fine & Dandy down in Jackson, Mississippi, and his creations are wacky and innovative, light-hearted and fun. Also … delicious. That’s important, too.
Mississippians do not play when it comes to eating, either. This is the state that invented the Mud Pie and the Pig Ear Sandwich. Along the Blues Trail, you’ll find some serious roadside tamales and Mississippi makes a hearty claim about inventing the Po’Boy. We aren’t sure that’s true, but we aren’t sure it’s not true, either.
The catfish sandwich is a Mississippi favorite.
Chef Houston has created a batter out of Cap’n Crunch Cereal. We couldn’t resist catching up with him on this lightly sweet, salty, crispy fish sandwich. It’s an ultimate hangover cure.
And, we got the recipe for you! It’s not hard to make one at home.
Robb Vices knows that you love luxury, but occasionally that luxury is biting into your favorite childhood cereal … in sandwich form.
If you make this one, be sure to tag us on Instagram @RobbVices
For the sandwich:
4 burger buns, buttered and toasted (chef recommends either potato or brioche)
¼ cup Cap’n Crunch cereal (Naturally, you already possess a box. Adulting so hard!)
For the Catfish Filets:
1 ½ cups vegetable oil
2 cups seasoned flour
2 cups buttermilk
3 cups Cap’n Crunch cereal, pulverized in a food processor
4 filets of fresh, local catfish
In a large frying pan, heat oil over medium high heat. Prepare to fry. In 3 separate bowls, add seasoned flour, buttermilk, and Cap’n Crunch. Dredge each catfish filet in flour, then dip in buttermilk, then in pulverized Cap’n Crunch. Fry in oil until crispy and golden brown, approximately 3-4 minutes. Serve immediately.
NOTE: You’ll want to use original Cap’n Crunch for this. Sprinkled Donut Crunch is not going to yield the elegant result you’re after here.
We like making ours best with shredded lettuce, pickled red onions and either super cold mayo or super cold tartar sauce. At Fine & Dandy, you’ll find a more festive version with crazy pickled raisins and a sauce also made using the cereal.
Chef’s Recipe for Pickled Red Onions:
1 cup apple cider vinegar
4 ½ Tablespoons sugar
½ Tablespoon Kosher salt
1 pound red onion, thinly sliced
In a large pot, add vinegar, sugar and salt. Bring to a boil. In a large bowl, add sliced red onion. Pour liquid over onions. Allow to cool. Store in airtight container for up to one week.