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Creole Catfish Sandwiches

  • 4servings
  • 400calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon cornstarch

  2. 2 teaspoons lemon juice

  3. 1/2 teaspoon hot sauce

  4. 1 large egg white

  5. 1/3 cup fresh breadcrumbs

  6. 3 tablespoons yellow cornmeal

  7. 1 teaspoon Creole seasoning (such as Tony Chachere's)

  8. 1/4 teaspoon black pepper

  9. 4 (4-ounce) farm-raised catfish fillets

  10. Cooking spray

  11. 2 tablespoons reduced-fat mayonnaise

  12. 2 teaspoons Creole mustard

  13. 4 (2 1/2-ounce) Philly-style hoagie rolls, toasted

  14. 4 curly leaf lettuce leaves

  15. 8 (1/4-inch-thick) slices tomato

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Combine first 4 ingredients in a shallow dish. Combine breadcrumbs and next 3 ingredients in another shallow dish.

  3. Dip fish fillets in egg white mixture. Dredge fish in breadcrumb mixture, pressing firmly to coat. Place fish on a wire rack; let stand 10 minutes. Place jelly-roll pan in oven to heat while fish stands.

  4. Coat fish well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place fish on pan in a single layer. Bake at 450° for 25 minutes or until fish flakes easily when tested with a fork.

  5. While fish bakes, combine mayonnaise and mustard. Spread mayonnaise mixture evenly on 1 side of each hoagie roll; top each roll with 1 lettuce leaf, 1 catfish fillet, and 2 tomato slices. Top with remaining bread.

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