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)
Recipe from Cooking Light

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Nutritional Information

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

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

  1. 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.
  2. Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.
  3. 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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