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  • 4servings
  • 35minutes
  • 300calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) yellow cornmeal

  2. 1/4 cup(s) flour

  3. 2 teaspoon(s) Old Bay seasoning

  4. 1/4 teaspoon(s) minced garlic

  5. 1/2 cup(s) buttermilk

  6. 1 teaspoon(s) Tabasco

  7. 1/2 teaspoon(s) sea salt

  8. 1/4 teaspoon(s) cayenne pepper

  9. 3 tablespoon(s) canola oil

  10. 4 (about 5 ounces each) catfish fillets

  11. 1/2 cup(s) tartar sauce

  12. 4 soft French rolls , split

  13. 1/2 head(s) lettuce

  14. 1 large beefsteak tomato , sliced

Instructions Jump to Ingredients ↑

  1. Combine cornmeal, flour, Old Bay, and garlic in a large, shallow dish. Whisk buttermilk, Tabasco, salt, and cayenne together in a nonreactive large, shallow dish.

  2. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Blot catfish fillets using paper towels, and dip each fillet into the buttermilk mixture. Dredge both sides of the fillets in the cornmeal mixture. Shake off excess breading. Fry the fillets two at a time until golden brown, turning once — about 8 to 10 minutes.

  3. Spread 2 tablespoons tartar sauce onto French loaf halves. Layer with lettuce and tomato slices. Transfer cooked fillets onto French rolls. Repeat with remaining fillets. Serve immediately.

  4. Nutritional information is based on 1/2 sandwich.

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