Fried Fish Sandwich on a Salt-crusted Sourdough Bun

by Michelle on January 19, 2011

When I posted about my Fried Catfish a few days ago, I wasn’t completely truthful. I said “we ate every single piece” but in fact, I hide two large pieces so I could have a fish sandwich for lunch the next day! Yes, there are times I have to hide food from Mr. Tastebuds otherwise he eats everything! If it’s in the refrigerator or cabinet, it’s fair game. I’ve found the best hiding places are the basement refrigerator or the laundry room! Both these areas are mine…all mine!

I served my fish sandwich on a freshly baked, toasted homemade bun. I also made a simple tartar sauce with about 2 TBL of mayonnaise, 1/2 tsp of Dijon Mustard, splash of lemon juice and about 1 TBL of sweet relish. The sandwich was so good and when I was down to the last bite, I wished I had hidden two more pieces of fish so I could have another sandwich! I did reheat the catfish by popping it in the oven for about 5-6 minutes, just enough to take the chill off. Since the catfish came out nice and crispy when I reheated it, I’m thinking about maybe making Fish Sandwiches for our Superbowl Party and just frying the fish the night before.

I needed a small bread recipe for Hamburger Buns and most recipes were just too darn big even if I halved it. I did have to fuss with my recipe several times before I perfected it. But this recipe makes exactly 8 medium-large hamburger buns which is just perfect for us. And it’s a gorgeous dough that is super easy to work with and you will have no problems forming the buns.

Salt-crusted Sourdough Hamburger Buns
Recipe developed by BigBlackDog

3 c. flour (I use unbleached flour)
1 1/2 c. water, warm
1/2 pkg yeast (I used 1 oz fresh yeast)
1 TBL honey
1 tsp salt
2 tsp oil (I used Olive Oil)
1 egg, whipped with a dash of water

Option: 1/2 c sourdough starter

Topping: Kosher Salt and Sesame Seeds

Makes exactly 8 Hamburger Buns

1. In your KA mixing bowl, dissolve yeast in 1/2 c. warm water, sourdough starter and honey.
2. When yeast is totally dissolved, with a KA mixer fitted with a dough hook, gradually add 2 c flour alternating with 1 c warm water.
3. Add 1 tsp salt and gradually add remaining flour. When dough pulls away from the sides of the mixing bowl, shut off mixer. If you have not used all of the remaining flour, that’s okay. The dough should just be slightly sticky. If the dough is too wet, just flour a TBL at a time until the dough pulls completely away from the sides of the mixer. **See NOTE
4. Place 2 tsp oil in the bottom of a large bowl. Dip a paper towel into the oil and swish it around the sides.
5. Form dough into a smooth ball and place it in the oiled bowl. Carefully remove dough and flip it over so that all sides are covered with oil.
6. Either cover the bowl with a towel or plastic wrap. Let dough rise until at least doubled in size.
7. On a floured pastry cloth, with your hands roll out dough into about a 14″ log. Take a bench knife, cut the dough into approximately 8 equal pieces. If you want smaller buns, cut 9-10 equal sized pieces.
8. Forming the hamburger buns is an easy process but difficult to put into text. Please view the below video.

9. Place each bun on a parchment lined baking sheet, cover with a light kitchen towel and let rise for about an hour.
10. Right before popping the buns in the oven, brush with egg wash and sprinkle with coarse salt and sesame seeds.
11. Bake at 350 degrees until golden brown on the top and bottom.

**NOTE: Different brands of flour absorb water at different rates, so using exact measurements is difficult. When the dough is thoroughly mixed, it should be slightly sticky and competely pull away from the sides of the bowl and wrap around the dough hook.

AllRightsReserved@BigBlackDog

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Comments

  • theUngourmet January 19, 2011 at 12:48 am

    Oh my gosh Michelle, this sandwich look out of this world delicious! Your how to video is wonderful too. šŸ˜‰

  • Sheila January 19, 2011 at 12:51 am

    I should have known that you MADE the buns, too, Michelle! When you said sour dough, you had me! That looks so good. And I love the tutorial. Good job!

    XO,

    Sheila :-)

  • Heather Davis January 19, 2011 at 6:15 am

    That sandwich looks amazing Michelle! I want it now.

  • Kathy Gregson January 19, 2011 at 8:29 am

    We have a 34 yr old son who lives with us (again) and I have to hide everything!! I so love catfish. I loved the video on the roll technique. Thanks.

  • Chaya January 19, 2011 at 8:37 am

    How right you are, have a hiding place for the food, you want to get to enjoy. If this sandwich was in front of me now, it would be gone in two minutes. It looks delicious.

    A great lunch, would you you link it to Let’s Do Brunch?

    http://sweetsav.blogspot.com/2011/01/lets-do-brunch-12.html

  • Renee (Kudos Kitchen) January 19, 2011 at 11:05 am

    Can’t wait to try this recipe Michelle. Print!

  • Marnie January 19, 2011 at 11:43 am

    Great tutorial, Michelle!! I can hardly wait to try that technique with my favorite oatmeal rolls- they have been a PAIN to shape for me in the past. Your hamburger buns look delicious too. YUM

  • […] This post was mentioned on Twitter by Michelle Safirstein. Michelle Safirstein said: OH YUM! Fried Catfish on a homemade Salt-crusted Sourdough Bun! Can't get much better then this!! http://tinyurl.com/5tdv567 […]

  • teresa January 19, 2011 at 2:54 pm

    homemade buns even! who could possible resist this!

  • Elwood January 19, 2011 at 5:57 pm

    Nice video Michelle. I’m going to have to use my sourdough and make some hamburger buns.

  • mister anchovy January 19, 2011 at 10:22 pm

    OMG that looks so outrageously good. I need one of those fish sammies right this minute.

  • Mary J January 20, 2011 at 2:06 am

    The buns look delicious even with the fish on it. Will give your bun recipe a try someday.

  • clarice January 20, 2011 at 8:42 am

    These look delicious, and you seem to have developed a great recipe!

  • Melanie January 20, 2011 at 10:28 am

    That fish sandwhich looks heavenly!! I’m so hungry right now too, cause its lunchtime. I would love to try those rolls. Super video!!! Thank you Michelle.

  • kat January 20, 2011 at 12:29 pm

    That looks so good! It’s lunch time & I want one now

  • Carolyn January 20, 2011 at 1:03 pm

    Looks great, I cant get my head around eating catfish though :)

  • rebecca January 20, 2011 at 4:09 pm

    yum adore sandwiches like this

  • Guff January 21, 2011 at 7:14 am

    Those sandwiches look terrific. Thanks for the recipe and for the video. A video can be worth about 100,000 words.

  • Ezzie Brody January 30, 2011 at 7:24 am

    Great video! I learned this method of rolling the dough about 8 years ago and it’s the easiest way to do it. Your video does a wonderful job of explaining and showing it! The rolls look fabulous as well!

  • deeba February 16, 2011 at 9:51 am

    What’s not to love about these Michelle. They are drop dead delicious. Loved the video, and did a virtual roll here too!! Did you bread the fish as well?

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