Open-faced Chili-Seared Catfish Sandwich with Maque Choux

Coastal Living
4 servings


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2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 (6- to 8-ounce) catfish fillets
1 tablespoon vegetable oil
6 (3/4-inch) slices of French bread, toasted


Combine chili powder, salt, and pepper; rub evenly over catfish fillets.

Heat oil in a nonstick skillet over medium-high heat; add catfish, and cook 4 minutes on each side or until fish flakes with a fork. Place on toasted French bread; top with Maque Choux. Serve immediately.

Created date

November 2001