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Cornmeal-Dusted Catfish Sandwiches with Tangy Slaw

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 sandwich)

Sustainable Choice. Forget pulling out a deep fryer--a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.

Ingredients

  • 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

Nutrition Information

  • calories 398
  • fat 14.6 g
  • satfat 2.4 g
  • monofat 7 g
  • polyfat 3.4 g
  • protein 27 g
  • carbohydrate 37 g
  • fiber 5 g
  • cholesterol 78 mg
  • iron 2 mg
  • sodium 754 mg
  • calcium 73 mg

How to Make It

  1. 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.

  2. 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.