How To Make Fried-Catfish Sandwiches with Spicy Mayonnaise
For these tasty fried catfish sandwiches, the fish is coated with thyme-seasoned cornmeal to get a perfectly crisp and golden exterior.
- ¾tspfresh-ground black pepper
- 4largecrusty rolls
- ½tspdried thyme
- 2lbscatfish fillets
- ¼cupcooking oil
- 3cupstender greens
In a small bowl, combine the mayonnaise, ½ teaspoon of the black pepper, and the cayenne.
Spread the mayonnaise mixture on the rolls.
In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining ¼ teaspoon of black pepper.
Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess.
In a large nonstick frying pan, heat the oil over moderate heat.
Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for ¾-inch-thick fillets.
Drain the fish on paper towels.
Sandwich the catfish and greens in the rolls.
Fish Alternatives: Substitute moderately firm, lean fillets for the catfish. Scrod, rockfish, ocean perch, haddock or tilefish are good options.
- Calories: 941.71kcal
- Fat: 55.06g
- Saturated Fat: 8.49g
- Trans Fat: 0.18g
- Monounsaturated Fat: 21.76g
- Polyunsaturated Fat: 21.64g
- Carbohydrates: 61.77g
- Fiber: 3.09g
- Sugar: 1.87g
- Protein: 46.51g
- Cholesterol: 215.98mg
- Sodium: 912.99mg
- Calcium: 104.26mg
- Potassium: 850.67mg
- Iron: 4.76mg
- Vitamin A: 47.39µg
- Vitamin C: 0.41mg
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