Catfish Sandwiches with Creole Mayonnaise

Catfish Sandwiches with Creole Mayonnaise Recipe
Beau Gustafson; Jan Gautro
Fillets work well in these sandwiches. You can substitute tilapia or basa for catfish. Serve with coleslaw and vegetable chips.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 319
Caloriesfromfat 30 %
Fat 11.6 g
Satfat 2.7 g
Monofat 5.1 g
Polyfat 2.9 g
Protein 24.5 g
Carbohydrate 28.4 g
Fiber 1.3 g
Cholesterol 60 mg
Iron 2.3 mg
Sodium 674 mg
Calcium 76 mg

Ingredients

Cooking spray
4 (6-ounce) catfish fillets
1 1/2 teaspoons Cajun seasoning
4 (1 1/2-ounce) hamburger buns
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons minced shallots
1 1/4 teaspoons whole-grain Dijon mustard
1/2 teaspoon fresh lemon juice
4 curly leaf lettuce leaves
4 (1/4-inch-thick) slices tomato
8 teaspoons sweet pickle relish

Preparation

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fillets evenly with seasoning. Add fillets to pan; cook 4 minutes. Turn over; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.

Combine mayonnaise, shallots, mustard, and juice, stirring well. Line bottom half of each bun with 1 lettuce leaf; top each serving with 1 fillet and 1 tomato slice. Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

Note:

David Bonom,

October 2007
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