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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When my neighbor prepared these large full-flavored sandwiches, I had to have the recipe. Strips of catfish are treated to a zesty Cajun cornmeal breading, then served on a bun with packaged broccoli coleslaw mix dressed in a homemade sauce. Mildred Sherrer Fort Worth, Texas Ingredients:
2 tablespoons fat-free mayonnaise |
1 tablespoon fat-free sour cream |
1 tablespoon white wine vinegar |
1 teaspoon sugar |
2 cups broccoli coleslaw mix |
1/4 cup cornmeal |
2 teaspoons cajun seasoning |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 pound catfish fillets, cut into 2-1/2-inch strips |
2 tablespoons fat-free milk |
2 teaspoons olive oil |
4 kaiser rolls, split |
Directions:
1. In a small bowl, whisk the mayonnaise, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside.
2. In a large resealable plastic bag, combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. In a shallow bowl, toss the catfish with milk. Place in bag, a few pieces at a time; seal bag and shake to coat.
3. In a large nonstick skillet, cook catfish over medium heat in oil for 4-5 minutes on each side or until fish flakes easily with a fork and coating is golden brown. Spoon coleslaw onto rolls; top with catfish. Yield: 4 servings.
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