Catfish Po'Boys with Pesto and Roasted Red Peppers

2-3 oz. catfish fillets

1 egg, beaten

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

1/4 cup vegetable oil *option:

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

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

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

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

8 lettuce leaves

8 thin slices provolone cheese

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

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.

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

Yield: 4 portions.