Prep 20 mins
Cook 10 mins
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)
- 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
- Rinse fish and pat dry.
- 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).
- Coat fish in first pie dish (flour), then dip in egg mixture and finally coat fish in cornmeal mixture.
- Heat 4 tablespoons of oil (may need more oil depending on size of skillet) in skillet over medium heat.
- 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.
- Slice rolls and half lengthwise.
- 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.
Thanks, ellie, for a very tasting recipe. Very easy to follow. Will use this recipe again.
This was really nice. The fish was very well seasoned and made for a tasty sandwich. Basic fish sandwich with a little cayenne kick! Made and reviewed for Zaar Tag