Fried-Catfish Sandwiches with Spicy Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup mayonnaise |
3/4 teaspoon fresh-ground black pepper |
1/8 teaspoon cayenne |
4 large crusty rolls, split |
3/4 cup cornmeal |
1 1/4 teaspoons salt |
1/2 teaspoon dried thyme |
2 pounds catfish fillets |
2 eggs, beaten to mix |
1/4 cup cooking oil |
3 cups tender greens, such as spinach or leaf lettuce (about 2 ounces) |
Directions:
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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