Sandwiches, Wraps & Panini
Spicy Catfish Sandwiches
Prep Time: 10 min | Cook Time: 8 min | Servings: 2 | Calories: 911
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Prep Time
10 min
Cook Time
8 min
Servings
2
Calories
911
Specially breaded catfish fillets are fried until golden brown and tender with a topping of Sargento® Sliced Colby-Pepper Jack Cheese and a smooth layer of tartar sauce and fresh crispy lettuce leaves between soft sandwich rolls for a tasty meal any time.
Ingredients
- 4 Tbsp. all-purpose flour, divided
- 2 Tbsp. yellow cornmeal
- ½ tsp. each: garlic salt and dried thyme leaves
- 1 egg
- 1 Tbsp. milk or water
- 2 (4 to 5 oz.) skinless boneless catfish or tilapia fish fillets
- 1 Tbsp. canola or vegetable oil
- 2 soft sandwich rolls or bialy (onion topped) rolls, split
- 2 slices Sargento® Sliced Colby-Pepper Jack Cheese
- 2 Tbsp. tartar sauce
- 2 red leaf lettuce leaves
Directions
- Combine 2 tablespoons of the flour, cornmeal, garlic salt and thyme leaves in a shallow dish or pie plate. Beat egg with milk in another shallow dish or pie plate. Place remaining 2 tablespoons flour in a plastic or paper bag.
- Add 1 fish fillet at a time to bag of flour; shake to coat lightly. Dip in egg mixture, letting excess drip off; roll in cornmeal mixture until well coated.
- Heat oil in a 10-inch skillet over medium heat until hot. Add fish; cook 4 minutes per side or until golden brown and fish is opaque in center.
- Place fish over bottom of rolls; top with cheese, tartar sauce, lettuce and tops of rolls.
