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Creole Catfish Sandwiches

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 1 sandwich)
  • Cook time:25 Minutes
  • Prep time:15 Minutes
  • Other:10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 12.5g
  • Saturated fat: 3.3g
  • Protein: 27.4g
  • Carbohydrate: 47.5g
  • Cholesterol: 53mg
  • Iron: 1.2mg
  • Sodium: 720mg
  • Calories from fat: 28%
  • Fiber: 3.3g
  • Calcium: 25mg

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Creole Catfish Sandwiches recipe