Ozark Mountain Biscuit Co. Cajun Catfish Sandwich

The Cajun Catfish Sandwich is a favorite from this Columbia food truck.

When you’re feeling peckish, seek out the Ozark Mountain Biscuit Co. food truck. The flaky buttermilk biscuits slathered with sweet cream butter or housemade preserves are dependably delicious, but the biscuit sandwiches are really what Columbia diners line up for. The Cajun Catfish sandwich – offered in fall, winter and spring – features crispy catfish raised in Mississippi and marinated in buttermilk. Topped with pickled red onion, kale slaw and a creamy remoulade sauce, it’s a great choice for breakfast, lunch or dinner. “At Ozark Mountain Biscuit Co., we really focus on Southern-style food,” says owner Bryan Maness, “and we wanted to highlight a fish entrée, so we came up with [this ].”

Cajun Catfish Sandwich

Recipe courtesy of Bryan Maness, owner, Ozark Mountain Biscuit Co.

Yields | 6 sandwiches |

Remoulade Sauce (Yields 1 quart)

  • ⅓ cup pickled serrano peppers
  • 3 Tbsp diced pickled red onion
  • 3 Tbsp chopped pickled zucchini
  • ⅓ cup apple cider vinegar
  • 2 cloves garlic
  • 3 Tbsp parsley
  • 2⅓ cups heavy mayonnaise
  • ⅔ cup buttermilk
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 pinch ground mustard
  • 1 pinch ground cayenne pepper

Ozark Mountain Biscuits (Yields 10 biscuits)

  • 1½ lbs (approximately 5½ cups) unbleached all-purpose flour
  • 2 Tbsp baking powder
  • ½ tsp baking soda
  • 2 tsp salt
  • 2 sticks unsalted butter
  • 2 cups buttermilk

Cajun Catfish Sandwich

  • 6 4-oz boneless, skinless catfish fillets
  • 1 cup buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 cups medium-grind cornmeal
  • ½ cup sugar
  • ¼ cup paprika
  • 1 Tbsp ground cayenne pepper
  • 1 Tbsp salt
  • 1 tsp freshly ground black pepper
  • 6 Ozark Mountain biscuits (recipe follows)
  • sliced pickled red onion, optional
  • slaw, optional
  • remoulade sauce (recipe follows)

| Preparation – Remoulade Sauce | Add pickled vegetables, vinegar, garlic and parsley to a food processor; pulse until smooth. Fold in remaining ingredients by hand.

| Preparation – Ozark Mountain Biscuits | Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, baking soda and salt. Using a cheese grater, shred butter into flour mixture. Form a well in the flour-butter mixture; add buttermilk and mix until well combined. Turn dough out onto a well-floured work surface, form into a ball and then roll dough to ¾ inch thick. Using a biscuit cutter or a knife, cut 10 circles, 3½ inches in diameter, from dough. (Once you’ve gotten as many biscuits as possible out of the dough, you might have to rework the leftover dough in order to get all 10 biscuits.) Place biscuits less than ½ inch apart on prepared baking sheet; bake until golden brown, 12 to 15 minutes.

| Preparation – Cajun Catfish Sandwich | Place catfish in a zip-close freezer bag. In a bowl, whisk together buttermilk and eggs. Pour mixture over catfish, seal bag and marinate in refrigerator for up to 24 hours.

In a bowl, combine flour, cornmeal, sugar, paprika, cayenne, salt and pepper. Remove catfish from marinade and dredge each fillet in flour-cornmeal mixture. Using a deep fryer or pan with oil (350°F), fry catfish until browned and crispy, approximately 3 to 4 minutes. Transfer fried catfish to a towel-lined plate. On a clean work surface, slice each biscuit in half. On the bottom half of each biscuit, add one catfish fillet, slaw and red onion; top with remoulade sauce and finish with the top half of each biscuit. Serve hot.