What makes this dish is a very good Cajun seasoning. We tried two different types, one that looked more like ground chili power, and one that had noticeably different spices/colors. The basic seasoning produced a mediocre sandwich that was quite boring. The other spice mixture definitely took this recipe to outstanding for us.
Catfish Sandwiches with Creole Mayonnaise
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)
More From Cooking Light
Amount per serving
- Calories: 319
- Calories from fat: 30%
- Fat: 11.6g
- Saturated fat: 2.7g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 2.9g
- Protein: 24.5g
- Carbohydrate: 28.4g
- Fiber: 1.3g
- Cholesterol: 60mg
- Iron: 2.3mg
- Sodium: 674mg
- Calcium: 76mg
- 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
- 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.
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