Creole Catfish Sandwiches

Ingredients

  • 3 tablespoons yellow cornmeal
  • Cooking spray
  • ½ teaspoon hot sauce
  • ¼ teaspoon black pepper
  • 4 curly leaf lettuce leaves
  • 1 teaspoon cornstarch
  • 1 large egg white
  • + 8 more ingredients
    • 1 teaspoon Creole seasoning (such as Tony Chachere's)
    • 4 (4-ounce) farm-raised catfish fillets
    • 4 (2 1/2-ounce) Philly-style hoagie rolls, toasted
    • 2 teaspoons Creole mustard
    • 2 teaspoons lemon juice
    • 1/3 cup fresh breadcrumbs
    • 8 (1/4-inch-thick) slices tomato
    • 2 tablespoons reduced-fat mayonnaise

Preheat oven to 450°. Combine first 4 ingredients in a shallow dish. Combine breadcrumbs and next 3 ingredients in another shallow dish. 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-...

View full recipe at My Recipes

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