Ingredients Jump to Instructions ↓

  1. 4 Lauren Farms

  2. 2-3 oz. catfish fillets

  3. 1 egg, beaten

  4. 1 cup Italian seasoned breadcrumbs, add salt and pepper to taste

  5. 1/4 cup vegetable oil *option:

  6. 1/2 olive oil and 1/2 canola oil mixture

  7. 4 four inch rolls, split or French bread cut into 4 inch pieces

  8. 1/2 cup prepared pesto sauce (Basil pesto can be found in the jarred spaghetti section of the grocery store)

  9. 8 jarred roasted red pepper halves (or sliced roasted red peppers)

  10. 8 lettuce leaves

  11. 8 thin slices provolone cheese

  12. In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg; then coat in breadcrumbs shaking off excess.

  13. In a large skillet, heat oil over medium-high heat. (* 375 for an electric skillet). Cook the fillets, a few at a time until golden brown and opaque in center; about 3 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto.

  14. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.

  15. Yield: 4 portions.


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