Prep 25 mins
Cook 10 mins
From Quick Cooking July/August 2003 issue. Sounds really goood!
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon nonfat sour cream
- 1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 2 cups broccoli coleslaw mix
- 1 lb catfish fillet, cut into 2 1/2 inch strips
- 2 tablespoons nonfat milk
- 1⁄4 cup cornmeal
- 2 teaspoons cajun seasoning
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 2 teaspoons olive oil or 2 teaspoons canola oil
- 4 kaiser rolls, split
- In a small bowl, whisk the mayonnaise, sour cream, vinegar and sugar until smooth.
- Add coleslaw mix; toss.
- Set aside.
- In a shallow bowl, toss the catfish with milk.
- In a large resealable plastic bag, combine cornmeal, Cajun seasoning, salt and cayenne.
- Add catfish, a few pieces at a time, and shake to coat.
- In a large nonstick skillet, heat oil over medium heat.
- Cook catfish 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.
I subscribe to Quick Cooking also. I made this dish and it is wonderful. The dry mix is also a wonderful coating for chicken fingers. I liked the snap to the catfish pieces and the cool of the coleslaw in the sandwich. I calculated this recipe to 6 points per sandwich.
Made these using regular coleslaw mix and Tony Chachere's seasoning for the cajun seasoning. Tasted great and one we will have many more times now that we know how good they are! Had with mayonnaise, lemon and dill pickle relish mixed together on top. Made on whole wheat sub rolls. Loved them! Mike
This is just a great sandwich. I made the recipe as written except used regular coleslaw mix and served on hamburger buns. THe cajun seasoning gives a little bite to the catfish, and the coleslaw is wonderful on the sandwich. My husband does not like coleslaw, but he admitted it was good on this sandwich.