Creole Catfish Sandwiches

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 Minutes

Servings: 4

Ingredients:

1 teaspoon cornstarch

2 teaspoons lemon juice

1/2 teaspoon hot sauce

1 large egg white

1/3 cup fresh breadcrumbs

3 tablespoons yellow cornmeal

1 teaspoon creole seasoning (such as tony chachere's)

1/4 teaspoon black pepper

4 (4-ounce) farm-raised catfish fillets

cooking spray

2 tablespoons reduced-fat mayonnaise

2 teaspoons creole mustard

4 (2 1/2-ounce) philly-style hoagie rolls, toasted

4 curly leaf lettuce leaves

8 (1/4-inch-thick) slices tomato

Directions:

1. Preheat oven to 450°.
2. Combine first 4 ingredients in a shallow dish. Combine breadcrumbs and next 3 ingredients in another shallow dish.
3. Dip fish fillets in egg white mixture. Dredge fish in breadcrumb mixture, pressing firmly to coat. Place fish on a wire rack; let stand 10 minutes. Place jelly-roll pan in oven to heat while fish stands.
4. Coat fish well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place fish on pan in a single layer. Bake at 450° for 25 minutes or until fish flakes easily when tested with a fork.
5. While fish bakes, combine mayonnaise and mustard. Spread mayonnaise mixture evenly on 1 side of each hoagie roll; top each roll with 1 lettuce leaf, 1 catfish fillet, and 2 tomato slices. Top with remaining bread.

By RecipeOfHealth.com