Photo: Jennifer Causey; Styling: Claire Spollen
Yield:
Serves 4 (serving size: 1 sandwich)

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.

Ratings & Reviews

Nothing special

steponme
June 29, 2015
The fish was good, but it was plain & simple (salt, pepper and cornmeal). I expected more flavor from the slaw. The kaiser rolls were to much bread to everything else ratio; I ate it with 1/2 the bun (open face).

Delicious!

audram777
September 06, 2015
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!