Ingredients

How to make it

  • • In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.
  • • In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.
  • • In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.
  • • Fish Alternatives: Substitute moderately firm, lean fillets for the catfish. Scrod, rockfish, ocean perch, haddock or tilefish are good options.
  • • Wine Recommendation: Choose a gamay from California or a Beaujolais from France, which is also made from the gamay grape. Chill the wine slightly for maximum enjoyment.

Reviews & Comments 5

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  • sandygalesmith 5 years ago
    You are making me hungry.I may round up making these advenally.
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    " It was excellent "
    gagagrits ate it and said...
    My son is always bringing me catfish thanks for the great recipe.
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    " It was excellent "
    trigger ate it and said...
    That cayenne really does make this special what a great recipe.MMmmmmm
    Five forks

    Michael
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  • lexluv101 6 years ago
    I have hardly any catfish recipes, certainly saving this one to try later :)
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    " It was excellent "
    mystic_river1 ate it and said...
    Just look at those rolls and this is so tasty. I made this but had to make my own rolls of course.
    An absolutely super sandwich. ^5 and thanks for the post.
    joymarie
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