If you’ve never tried catfish in slider form, you’re in for a treat. These little sandwiches pack a punch — crispy fried catfish tucked into soft, sweet Hawaiian rolls, drenched in tangy buffalo sauce, and cooled down with creamy ranch. I first made these for a Sunday game night, and let’s just say I barely had time to sit before they disappeared.
They’re the kind of appetizer that turns into a full meal if you’re not careful. The catfish is golden and crunchy, the buffalo sauce brings that fiery kick, and the sweetness from the rolls ties it all together. Perfect for football season, birthday spreads, or just a cozy weekend snack fest.
My Go-To Ingredients (and Smart Swaps)
I’ve cooked these enough times to know that a few little tweaks can make a big difference. Here’s how I approach the ingredients:
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Buttermilk – I soak the catfish in buttermilk with a splash of hot sauce. It’s not just for flavor — it makes the fish extra tender and helps the breading stick. If I’m out of buttermilk, I mix milk with a teaspoon of lemon juice or vinegar and let it sit for 10 minutes. Works like a charm.
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Hot Sauce – The soak is where I sneak in some heat. Frank’s, Crystal, or Texas Pete… all give a slightly different personality to the sliders.
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Catfish – I love using fresh U.S. farm-raised catfish for its mild flavor. If I can’t get it, cod or tilapia makes a fine stand-in. I’ve even used shrimp for a bite-sized twist.
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Cornmeal – Go for plain yellow cornmeal, fine ground. I once accidentally grabbed a cornmeal mix and the sliders tasted like cornbread fritters. Fun experiment, but not what I was going for.
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Hawaiian Rolls – That sweet-savory balance is perfect here, but soft dinner rolls or homemade biscuits can totally change the mood.
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Buffalo Sauce – Store-bought is fine, but homemade buffalo sauce (butter + hot sauce + garlic powder) has a fresher kick.
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Ranch or Blue Cheese – I’m a ranch person for these, but blue cheese dressing gives them that classic wing flavor.
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Pickles – Thin slices add a cool crunch. Dill for tang, bread-and-butter if you like sweet contrast.
Ways I’ve Played with This Recipe
Sliders are fun because they’re easy to customize. Here are a few riffs I’ve tried:
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Swapped the catfish for crispy chicken strips — the kids loved it.
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Used mini buttermilk biscuits instead of rolls for a Southern brunch vibe.
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Brushed the tops with honey garlic butter instead of garlic-parsley butter for a sweet glaze.
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Swapped buffalo sauce for hot honey when cooking for spice-sensitive guests — still had that heat, just a little friendlier.
How I Put Them Together
Here’s my routine for getting these from kitchen to table without the bread getting soggy:
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Brine the Fish – I mix buttermilk, a glug of hot sauce, and a pinch of salt in a shallow dish, then lay the catfish in so every piece is coated. Into the fridge for 20 minutes while I get the breading ready.
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Breading – Cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper go in a big zip-top bag. I shake off excess buttermilk, toss the fish in the bag four pieces at a time, and give it a good shake.
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Rest Before Frying – I lay the coated fish on a wire rack for a few minutes — it helps the coating stay on during frying.
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Fry Time – Two inches of oil in a Dutch oven, 350°F on the thermometer, and a quick 3–4 minutes per batch until golden. I keep them warm in the oven on low heat if needed.
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Assemble – Slice the Hawaiian rolls as one sheet so they stay connected, lay down the catfish, drizzle buffalo sauce, ranch, and a few pickle slices, then put the top back on. Brush with garlic-parsley butter.
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Bake – Fifteen minutes at 375°F, just until the tops are golden and the rolls are warm.
Common Questions I Get
Can I make them ahead of time?
Not really — fried catfish loses its crunch if it sits too long in sauce. If I’m prepping for a party, I fry the fish and keep it warm, then assemble and bake just before serving.
What’s the best buffalo sauce?
Frank’s is my go-to, but any hot sauce you like can be turned into buffalo sauce by whisking it with melted butter and a pinch of garlic powder.
Can I skip the Hawaiian rolls?
Yes — dinner rolls, ciabatta slider buns, or biscuits all work. Just keep the bread soft so the catfish stays the star.
How I Store Leftovers (If There Are Any)
Truthfully, these rarely make it past the first hour. If they do, I pop leftovers in an airtight container and refrigerate for up to 2 days. To reheat, I use the oven at 350°F so they crisp back up a bit. The microwave works in a pinch, but you lose that fresh crunch.
Buffalo Catfish Sliders
If you love bold flavors in a fun, shareable form, these Buffalo Catfish Sliders are calling your name.
Ingredients
For the Garlic Butter
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
For the Buffalo Catfish
- 1¼ cups fine-ground yellow cornmeal
- 2 teaspoons paprika (smoked or sweet)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¾ cup buttermilk (whole or low-fat)
- 2 teaspoons hot sauce
- 4 catfish fillets, rinsed, patted dry, and cut into thirds
- 12 Hawaiian-style rolls
- ½ cup buffalo sauce (homemade or store-bought)
- Ranch dressing, to taste
- 6 slices provolone cheese
- 12 pickle slices
- Oil, for frying
Instructions
- Start by whisking together the buttermilk, hot sauce, and salt in a shallow dish. Add the catfish pieces, making sure each one is coated, then cover and refrigerate for about 15–30 minutes to soak in the flavor.
- Meanwhile, mix cornmeal, paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a large zip-top bag. Remove the catfish from the brine, let the excess drip off, then toss a few pieces at a time in the cornmeal mixture until fully coated. Place them on a wire rack so the coating can set.
- Heat about 2 inches of oil in a Dutch oven over medium-high heat until it reaches 350°F. Reduce the heat slightly to maintain temperature. Fry the catfish in batches for 3–4 minutes, or until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Preheat your oven to 350°F. Slice the Hawaiian rolls in half horizontally, keeping them connected. Arrange the fried catfish pieces on the bottom half of the rolls, drizzle generously with buffalo sauce and ranch, then add a pickle slice to each. Lay the provolone slices evenly over the top, then replace the bun tops.
- In a small bowl, stir together melted butter, parsley, garlic powder, and salt. Brush over the tops of the rolls, letting the butter seep into all the nooks. Bake for 15–20 minutes, or until the cheese melts and the tops are golden.
- Serve warm and watch them disappear fast!
Notes
- Not into catfish? Swap in fried cod, crispy chicken, or even shrimp for an equally irresistible slider.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 307Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 53mgSodium 868mgCarbohydrates 25gFiber 2gSugar 2gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Buffalo Catfish Sliders are one of those recipes that’s hard to keep just for special occasions. They’re quick enough for a weeknight but impressive enough for a party platter. Every time I make them, someone asks for the recipe — and usually, they’re already reaching for seconds while they do. If you love bold flavors and a good mix of crispy, spicy, and sweet, this is the kind of dish that will make you the go-to snack person in your family or friend group.
