Ingredients Jump to Instructions ↓

  1. 2 Catfish fillets - (6 oz ea) - each cut 3 pieces

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. Yellow cornmeal

  5. 2 1/2 tablespoons 37ml Vegetable oil

  6. 1 tablespoon 15ml Sweet onion (such as Vidalia or Maui) - thinly sliced (large)

  7. 3 tablespoons 45ml White wine vinegar

  8. 3 teaspoons 15ml Chopped fresh thyme

  9. 2 Kaiser rolls - split, and Lightly toasted

  10. Purchased tartar sauce

Instructions Jump to Ingredients ↑

  1. Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and saute until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.

  2. Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and saute until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Saute until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.

  3. Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sauteed onion, 3/4 teaspoon thyme and roll top.

  4. This recipe yields 2 servings; can be doubled.


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