Serving fish lightly fried is a great way to introduce nonfish lovers to the pleasures of the sea. The technique is familiar — who hasn't had fried chicken?! — and the texture is ideal because it's both crunchy and soft.
This recipe takes fried catfish fillets and makes them even more accessible by slathering them with a quick Russian dressing and sticking them in between two pieces of toasted bread. It's a crisp and filling sandwich that makes a well-rounded meal. To check out the recipe,
1-1/2 lb. catfish fillets
1/4 cup cornmeal
2 tsp. Cajun or blackening seasoning
1/4 cup vegetable oil
2 baby sweet peppers or 1/4 of a large sweet pepper
1 stalk celery
1/4 of a small red or sweet onion (optional)
1/3 cup mayonnaise
1 Tbsp. ketchup
1/4 to 1/2 tsp. bottled hot pepper sauce (optional)
8 cocktail-size rolls, split and toasted
- Rinse fish; pat dry. Cut in 8 pieces.
- In a shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.
- In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.
- Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl.
- In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture.
- Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture.
- Main Dishes, Fish