This was far better than I expected this to be! I did cheat a little bit- my grocery store had Cajun seasoned catfish, so I used that and skipped the flour/paprika step. Just took the fillets, dipped in egg whites and then cornmeal mixture. Will definitely make again!
Oven-Fried Catfish Sandwiches
More From Cooking Light
Total: 31 Minutes
Amount per serving
- Calories: 431
- Calories from fat: 34%
- Fat: 16.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 5.6g
- Protein: 25.4g
- Carbohydrate: 45.2g
- Fiber: 4.8g
- Cholesterol: 60mg
- Iron: 2.9mg
- Sodium: 785mg
- Calcium: 91mg
- 1/4 cup light mayonnaise
- 1 tablespoon sweet pickle relish
- 2 teaspoons capers, chopped
- 3/8 teaspoon salt, divided
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder, divided
- 1/4 teaspoon black pepper
- 2 large egg whites, lightly beaten
- 2/3 cup yellow cornmeal
- 4 (4-ounce) catfish fillets
- Cooking spray
- 4 (2-ounce) hoagie rolls, toasted
- 1 cup shredded romaine lettuce
- 4 (1/4-inch-thick) slices red onion
- 8 (1/4-inch-thick) slices tomato
- 1. Preheat oven to 450°. Place baking sheet in oven.
- 2. Combine mayonnaise, relish, capers, 1/8 teaspoon salt, and pepper sauce in a small bowl, stirring well. Set aside.
- 3. Combine flour, paprika, 1/2 teaspoon garlic powder, 1/8 teaspoon salt, and pepper in a shallow dish. Place egg whites in a shallow bowl. Combine cornmeal, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon garlic powder in a shallow dish. Working with 1 fillet at a time, dredge in flour. Dip in egg whites; dredge in cornmeal mixture. Place fillet on a plate; repeat procedure with remaining fillets, flour, egg whites, and cornmeal mixture.
- 4. Transfer fillets to preheated baking sheet coated with cooking spray. Lightly coat fillets with cooking spray. Bake at 450° for 6 minutes. Turn fillets and coat with cooking spray; bake an additional 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- 5. Place 1 bottom half of roll on each of 4 plates. Top each serving with 1/4 cup lettuce, 1 fillet, 2 tomato slices, and 1 onion slice. Spread 4 teaspoons mayonnaise mixture on cut side of each roll top; place on top of sandwiches. Serve immediately.
- Beer note: Long before the term "pilsner" was appropriated by American megabrewers, it described a lager with floral aromatics and a clean, dry finish. Stoudt's Pils ($8/6-pack) from Pennsylvania revives that tradition, making this beer ideal with lighter fare like these sandwiches. This pilsner is crisp, yet flavorful, with a frothy white head, bready aromas, and satisfying hop bitterness that cuts through the creamy mayonnaise. —Jeffery Lindenmuth
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