How to make it

  • Combine all the crust ingredients in a shallow bowl and mix well.
  • Preheat the oven to 400 degrees. Place the bacon slices in a medium-sized shallow baking pan and bake until crisp, 8-12 minutes. Remove the bacon to paper towels and pat dry. Discard the grease or use instead of vegetable oil to cook catfish.
  • Dredge the catfish in the crust mixture. Dip the fillets in the milk, then dredge them again in the crust mixture.
  • Heat a large pan over low heat. Add oil, and heat for about 2 minutes. Add catfish fillets and cook, turning them once with a large spatula, until the crust is golden and crisp and the fish is opaque, 4-5 minutes on each side. Remove fish and pat dry.
  • Meanwhile, spread 1 tbs of the Green Onion Creole Mustard Dressing on each side of 8 slices of toast. Place a mustard green leaf (or Romaine lettuce) on each of the 4 slices. Cover each leaf with 2 catfish fillets, then 1 slice of dry toast. Top this with 2 slices of bacon, crisscrossed, 1 slice of tomato, and another mustard leaf (or lettuce leaf). Top with toast, cut the sandwich in half and serve.
  • Green Onion Creole Mustard Dressing Directions:
  • Place all ingredients, except olive oil, in a blender or food processor and process for a few seconds. With the motor running, add the oil in a thin stream. Process until smooth and emulsified. This dressing can be refrigerated, covered, for up to 2 days. Bring it to room temperature and whisk to re-emulsify before serving.
  • Pecans:
  • To toast pecans, preheat oven to 350 degrees. Place the nuts on a baking sheet and bake, stirring once, until they give off a toasted aroma. About 10 minutes. To grind pecans, place them in small batches in a blender or a food processor. Use pulse or rapid on/off switches to grind. Do no grind continuously, or the nuts will become oily.

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