Recipe

Pecan-cornmeal-crusted Catfish Club Sandwich Recipe

	Choclytcandy / All my dishes 3 weeks, 6 days ago Dinner At The Authentic Cafe: Big Flavor Recipes From A Small L.A. Eatery by Roger Hayot with Sheila Linderman Prep:30m Cook:15m Servings:4	Choclytcand
	thyme black pepper bacon

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Ingredients

Crust Ingredients

1/2 cup ground pecans (see note in directions section)

3/4 cup yellow cornmeal

1 tsp dried thyme

1/2 tsp ground cayenne pepper

1/4 tsp freshly ground black pepper

2 tsp onion powder

11/2 tsp kosher salt

1 tbs brown sugar, lumps removed

Remaining Ingredients:

8 slices bacon

8 3-ounce skinless catfish fillets

1 cup milk, poured into a shallow bowl

1/4 cup mild vegetable oil (ex. corn)

1/2 cup Green Onion Creole Mustard Dressing

12 slices sandwich bread lightly toasted

8 mustard green leaves (or Romaine lettuce)

4 1/4-inch slices of large ripe tomato

Green Onion Creole Mustard Dressing Ingredients:

1 tbs Creole Mustard

2 bunches green onions, chopped

1 small garlic clove, minced

1 tbs plus 1 tsp champagne vinegar

1/3 tsp minced fresh thyme leaves or 1 pinch dried

Pinch ground pepper

Pinch ground cayenne pepper

1/3 tsp salt or to taste

1/4 cup pure olive oil

Directions

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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