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.
The fish was good, but it was plain & simple (salt, pepper and cornmeal). I expected more flavor from the slaw. The kaiser rolls were to much bread to everything else ratio; I ate it with 1/2 the bun (open face).
This recipe was absolutely delicious! The tangy slaw along with the catfish went great. After reading the other comment, I bought kaiser rolls that were not too bulky and it was the perfect ratio of slaw to fish to bread. Will definitely be making this again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!