Oxmoor House
Serve with Garlic and Cumin–Seasoned Fries. You can substitute tilapia for the catfish, if desired, though check for doneness a few minutes earlier because tilapia fillets are usually thinner.
How to Make It
Step 1
Preheat oven to 450°. Place baking sheet in oven.
Step 2
Combine mayonnaise, relish, capers, 1/8 teaspoon salt, and pepper sauce in a small bowl, stirring well. Set aside.
Step 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.
Step 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.
Step 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.
Step 6
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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