The Pioneer Woman Tasty Kitchen
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Cornmeal-Crusted Catfish Sandwiches

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Level: Easy

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Description

Oven-fried cornmeal-crusted catfish, in a sandwich, with a tangy homemade sauce. It’s good eats.

Ingredients

  • FOR THE CATFISH:
  • 1 cup Yellow Cornmeal
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Cumin
  • ½ teaspoons Salt
  • ⅛ teaspoons Pepper
  • 1 pinch Cayenne Pepper (Optional)
  • ½ cups Milk
  • 1 pound Catfish Fillets, Cut Into Sandwich-sized Portions
  • FOR THE SAUCE:
  • 2 Tablespoons Mayonnaise
  • 1 Tablespoon Snipped Fresh Dill
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Capers
  • 1 teaspoon Minced Bread & Butter Pickles
  • ½ teaspoons Minced Garlic
  • Salt And Pepper, to taste
  • FOR THE SANDWICHES:
  • 4  Sandwich Buns
  • Red Leaf Lettuce
  • Sliced Tomato
  • Lemon Wedges, For Serving (optional)

Preparation

For the catfish:
Heat oven to 425ºF. Line a baking sheet with foil and spray with cooking spray.

Whisk cornmeal, Old Bay seasoning, cumin, salt, pepper and cayenne pepper in a shallow bowl. Pour milk into a separate shallow bowl. Dip catfish fillets, one at a time, into milk and then into cornmeal mixture, turning to coat. Transfer to prepared baking sheet. Spray tops lightly with cooking spray.

Bake catfish, flipping halfway through, until golden brown on the outside and flaky on the inside, about 15 to 20 minutes. Let sit at room temperature for 2 minutes before assembling sandwiches.

For the sauce:
Combine all ingredients for the lemon-caper dill sauce in a small bowl.

To assemble the sandwiches:
Spread on half of the sauce on each sandwich bun. Top with a catfish fillet, lettuce and tomato. Serve with lemon wedges, if desired.

Sandwiches inspired by Simply Scratch.

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