Ozark Catfish Sandwich with Warm Pan Slaw

Randy Mayor
Round out this down-home sandwich with garlic oven fries.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 356
Caloriesfromfat 29 %
Fat 11.4 g
Satfat 2 g
Monofat 4.1 g
Polyfat 3.5 g
Protein 24.3 g
Carbohydrate 40 g
Fiber 3.6 g
Cholesterol 54 mg
Iron 3.1 mg
Sodium 655 mg
Calcium 78 mg

Ingredients

Cooking spray
3 tablespoons yellow cornmeal
3/4 teaspoon chopped fresh thyme
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound catfish fillets, cut into 4 pieces
3 cups cabbage-and-carrot coleslaw
1 tablespoon fresh lemon juice
1 tablespoon fat-free mayonnaise
4 crusty sandwich rolls, halved horizontally (about 2 ounces each)

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine cornmeal, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well with a fork. Dredge fish in cornmeal mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a plate.

Add coleslaw to pan; cook 2 1/2 minutes or until slightly wilted. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and mayonnaise; toss to coat. Place 1 fish piece on each of 4 bottom halves of rolls; top each sandwich with about 1/3 cup slaw mixture. Place top halves of rolls on sandwiches. Serve immediately.

Note:

Melanie Barnard,

November 2006