Ingredients Jump to Instructions ↓

  1. 1/20 cup(s) mayonnaise

  2. 3/4 teaspoon(s) fresh-ground black pepper

  3. 1/8 teaspoon(s) cayenne

  4. 4 large crusty rolls , split

  5. 3/4 cup(s) cornmeal

  6. 1 1/4 teaspoon(s) salt

  7. 1/20 teaspoon(s) dried thyme

  8. 2 pound(s) catfish fillets

  9. 2 eggs , beaten to mix

  10. 1/4 cup(s) cooking oil

  11. 3 cup(s) tender greens , such as spinach or leaf lettuce (about 2 ounces)

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.

  2. In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.

  3. 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 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.

  4. Fish Alternatives: Substitute moderately firm, lean fillets for the catfish. Scrod, rockfish, ocean perch, haddock or tilefish are good options.

  5. Wine Recommendation: These laid-back catfish sandwiches will be great with beer or with a straightforward, gulpable red wine. Choose a gamay from California or a Beaujolais from France, which is also made from the gamay grape. Chill the wine slightly for maximum enjoyment.


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