Forget pulling out a deep fryer--a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.
4 (5-ounce) catfish fillets
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
1 1/2 tablespoons coarse cornmeal
2 teaspoons canola oil
2 tablespoons cider vinegar
2 tablespoons canola mayonnaise
2 teaspoons stone-ground mustard
1 teaspoon sugar
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup thinly sliced green apple
1/2 cup thinly sliced red onion
4 Kaiser rolls, lightly toasted
How to Make It
Sprinkle fish with 1/4 teaspoon pepper and salt. Sprinkle with cornmeal. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 4 minutes on each side or until done. Set aside; keep warm.
Combine cider vinegar, mayonnaise, mustard, sugar, and remaining 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Add green cabbage, red cabbage, sliced apple, and red onion; toss to coat. Place 1 fillet on bottom half of each Kaiser roll. Top each serving with about 1/2 cup slaw and top half of roll.