Pecan-Cornmeal-Crusted Catfish Club Sandwich
From choclytcandy 14 years agoIngredients
- Crust Ingredients shopping list
- 1/2 cup ground pecans (see note in directions section) shopping list
- 3/4 cup yellow cornmeal shopping list
- 1 tsp dried thyme shopping list
- 1/2 tsp ground cayenne pepper shopping list
- 1/4 tsp freshly ground black pepper shopping list
- 2 tsp onion powder shopping list
- 11/2 tsp kosher salt shopping list
- 1 tbs brown sugar, lumps removed shopping list
- Remaining Ingredients: shopping list
- 8 slices bacon shopping list
- 8 3-ounce skinless catfish fillets shopping list
- 1 cup milk, poured into a shallow bowl shopping list
- 1/4 cup mild vegetable oil (ex. corn) shopping list
- 1/2 cup green onion creole mustard Dressing shopping list
- 12 slices sandwich bread lightly toasted shopping list
- 8 mustard green leaves (or romaine lettuce) shopping list
- 4 1/4-inch slices of large ripe tomato shopping list
- green onion creole mustard Dressing Ingredients: shopping list
- 1 tbs creole mustard shopping list
- 2 bunches green onions, chopped shopping list
- 1 small garlic clove, minced shopping list
- 1 tbs plus 1 tsp champagne vinegar shopping list
- 1/3 tsp minced fresh thyme leaves or 1 pinch dried shopping list
- Pinch ground pepper shopping list
- Pinch ground cayenne pepper shopping list
- 1/3 tsp salt or to taste shopping list
- 1/4 cup pure olive oil shopping list
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.
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
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