Cornmeal-Dusted Catfish Sandwiches with Tangy Slaw
Photo: Jennifer Causey; Styling: Claire Spollen
Sustainable Choice.
Forget pulling out a deep fryer--a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.
How to Make It
Step 1
Sprinkle fish with 1/4 teaspoon pepper and salt. Sprinkle with cornmeal. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 4 minutes on each side or until done. Set aside; keep warm.
Step 2
Combine cider vinegar, mayonnaise, mustard, sugar, and remaining 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Add green cabbage, red cabbage, sliced apple, and red onion; toss to coat. Place 1 fillet on bottom half of each Kaiser roll. Top each serving with about 1/2 cup slaw and top half of roll.
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Delicious!
This recipe was absolutely delicious! The tangy slaw along with the catfish went great. After reading the other comment, I bought kaiser rolls that were not too bulky and it was the perfect ratio of slaw to fish to bread. Will definitely be making this again!
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