Ozark Catfish Sandwich with Warm Pan Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Round out this down-home sandwich with garlic oven fries. Ingredients:
cooking spray |
3 tablespoons yellow cornmeal |
3/4 teaspoon chopped fresh thyme |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 pound catfish fillets, cut into 4 pieces |
3 cups cabbage-and-carrot coleslaw |
1 tablespoon fresh lemon juice |
1 tablespoon fat-free mayonnaise |
4 crusty sandwich rolls, halved horizontally (about 2 ounces each) |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine cornmeal, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well with a fork. Dredge fish in cornmeal mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a plate.
2. Add coleslaw to pan; cook 2 1/2 minutes or until slightly wilted. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and mayonnaise; toss to coat. Place 1 fish piece on each of 4 bottom halves of rolls; top each sandwich with about 1/3 cup slaw mixture. Place top halves of rolls on sandwiches. Serve immediately.
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