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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fish sandwiches are my favorite and these sound wonderful for a simple supper or lunch accompanied with coleslaw and chips. Recipe source: Simply Seafood (1991) Ingredients:
4 (4 -6 ounce) catfish fillets |
1/2 cup flour |
1 egg |
1/4 cup milk |
3/4 cup cornmeal |
1 -2 teaspoon cayenne pepper |
1 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon pepper |
4 -6 tablespoons corn oil |
4 (6 inch) hoagie rolls (or a loaf of french bread cut into 4 pieces) |
1/2 cup mayonnaise |
2 cups lettuce, shredded |
2 tomatoes, sliced |
Directions:
1. Rinse fish and pat dry.
2. Line up three pie plates for dipping fish. In the first pie dish pour in flour; in pie dish 2 beat egg and milk together; and in pie dish 3 combine the cornmeal with the 4 spices (cayenne pepper - black pepper).
3. Coat fish in first pie dish (flour), then dip in egg mixture and finally coat fish in cornmeal mixture.
4. Heat 4 tablespoons of oil (may need more oil depending on size of skillet) in skillet over medium heat.
5. When oil is hot, fry fish until crisp and golden brown (4-5 minutes more or less per side depending on thickness of fish). Drain fish well on paper towels.
6. Slice rolls and half lengthwise.
7. Spread mayonnaisse on inside of rolls (mayonnaise can be seasoned with thyme or oregano, seasoned salt, paprika, lemon pepper or onion salt if desired). Fill each sandwich roll with 1 fried fish fillet, lettuce and tomato slice.
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