Creole Catfish Sandwiches

Creole Catfish Sandwiches Recipe
Oxmoor House

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes
Other: 10 Minutes

Nutritional 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

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

Preparation

Preheat oven to 450°.

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

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.

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.

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note