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Ozark Catfish Sandwich with Warm Pan Slaw

Randy Mayor
Yield 4 servings (serving size: 1 sandwich)
Round out this down-home sandwich with garlic oven fries.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.