Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

David Bonom
Recipe by Cooking Light April 2008


Credit: Oxmoor House

Recipe Summary

19 mins
31 mins
4 servings (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°. Place baking sheet in oven.

  • Combine mayonnaise, relish, capers, 1/8 teaspoon salt, and pepper sauce in a small bowl, stirring well. Set aside.

  • 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.

  • 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.

  • 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.

  • 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

Nutrition Facts

431 calories; calories from fat 34%; fat 16.2g; saturated fat 3.5g; mono fat 5.5g; poly fat 5.6g; protein 25.4g; carbohydrates 45.2g; fiber 4.8g; cholesterol 60mg; iron 2.9mg; sodium 785mg; calcium 91mg.