Serving fish lightly fried is a great way to introduce nonfish lovers to the pleasures of the sea. The technique is familiar — who hasn't had fried chicken?! — and the texture is ideal because it's both crunchy and soft.
This recipe takes fried catfish fillets and makes them even more accessible by slathering them with a quick Russian dressing and sticking them in between two pieces of toasted bread. It's a crisp and filling sandwich that makes a well-rounded meal. To check out the recipe, read more.
From Better Homes and Gardens
Ingredients
1-1/2 lb. catfish fillets
1/4 cup cornmeal
2 tsp. Cajun or blackening seasoning
1/4 cup vegetable oil
2 baby sweet peppers or 1/4 of a large sweet pepper
1 stalk celery
1/4 of a small red or sweet onion (optional)
1/3 cup mayonnaise
1 Tbsp. ketchup
1/4 to 1/2 tsp. bottled hot pepper sauce (optional)
8 cocktail-size rolls, split and toasted
Directions
- Rinse fish; pat dry. Cut in 8 pieces.
- In a shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.
- In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.
- Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl.
- In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture.
- Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture.
Serves 4.
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Darphin
Paula Page
Buffalo
That sounds yummy! I will have to try it!
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