Catfish Sloppy Joes


  • 1/2 – 3/4 pound catfish or tilapia fillet (or mixture), cut into 1/3 inch dice
  • coarse salt
  • 1/4 cup vegetable oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 2 teaspoons paprika
  • 1 cup barbecue sauce for fish (recipe below)


  • 2 tablespoons vegetable oil
  • 1 cup minced onion
  • 2 large garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • coarse salt
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • 1/2 cup clam juice
  • 1 cup ketchup
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • Freshly ground pepper

INGREDIENTS, For serving

  • 8 hamburger buns, preferably potato buns (correction: Kaiser Rolls are great, with potato buns running the risk of falling apart)
  • Softened butter
  • Kettle potato chips
  • Dill pickle slices


  1. Heat a medium saucepan over medium-high heat. When the pan is hot, add the oil, onion, garlic, thyme, and a pinch of salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes.
  2. Meanwhile, combine the sugar and water in a small skillet over medium-high heat. Cook, swirling the sugar in the skillet, until the sugar dissolves and the caramel is dark amber. Add the vinegar and clam juice and boil until the caramel has dissolved.
  3. Add the caramel and clam juice mixture to the onion, along with the ketchup. Tabasco, Worcestershire, and pepper to taste. Bring to a boil, then lower the heat and simmer the sauce for 20 minutes. Let cool. It will keep days in the refrigerator.


  1. Season the cubed fish with salt. Let sit on the counter.
  2. Heat a medium saucepan over medium-high heat. When the pan’s hot, add the oil, onion, and bell pepper. Saute, stirring often, until the onion starts to soften, about 3 minutes. Stir in the paprika and saute, stirring, for 1 minute. Add the fish and saute for 1 minute. Stir in the barbecue sauce and bring to a simmer. Reduce the heat to low and simmer for 6 to 7 minutes, until thick.
  3. Meanwhile, heat a griddle or cast-iron skillet over medium-high heat. Butter the buns and toast them on the griddle. OR place under a broiler until toasted, usually a minute or two, keep an eye on them.
  4. Fill the buns with the fish mixture, sliced pickles, and some potato chips on top for crunch. Serve these Joes while they’re hot.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.