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Creole Catfish Sandwiches

Oxmoor House
Prep time 15 mins
Cook time 25 mins
Other time 10 mins
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice
  • 1/2 teaspoon hot sauce
  • 1 large egg white
  • 1/3 cup fresh breadcrumbs
  • 3 tablespoons yellow cornmeal
  • 1 teaspoon Creole seasoning (such as Tony Chachere's)
  • 1/4 teaspoon black pepper
  • 4 (4-ounce) farm-raised catfish fillets
  • Cooking spray
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons Creole mustard
  • 4 (2 1/2-ounce) Philly-style hoagie rolls, toasted
  • 4 curly leaf lettuce leaves
  • 8 (1/4-inch-thick) slices tomato

Nutrition Information

  • calories 400
  • fat 12.5 g
  • satfat 3.3 g
  • protein 27.4 g
  • carbohydrate 47.5 g
  • cholesterol 53 mg
  • iron 1.2 mg
  • sodium 720 mg
  • caloriesfromfat 28 %
  • fiber 3.3 g
  • calcium 25 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 4 ingredients in a shallow dish. Combine breadcrumbs and next 3 ingredients in another shallow dish.

  3. Dip fish fillets in egg white mixture. Dredge fish in breadcrumb mixture, pressing firmly to coat. Place fish on a wire rack; let stand 10 minutes. Place jelly-roll pan in oven to heat while fish stands.

  4. Coat fish well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place fish on pan in a single layer. Bake at 450° for 25 minutes or until fish flakes easily when tested with a fork.

  5. While fish bakes, combine mayonnaise and mustard. Spread mayonnaise mixture evenly on 1 side of each hoagie roll; top each roll with 1 lettuce leaf, 1 catfish fillet, and 2 tomato slices. Top with remaining bread.

Oxmoor House Healthy Eating Collection