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Catfish Sandwiches with Cajun Remoulade
Serves 4 |
Enjoy a little taste of Louisiana.
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Ingredients:
| For catfish: |
| 1/2 cup flour |
| 1 box corn muffin mix, 8.5 oz. |
| Canola oil, for frying |
| 4 catfish fillets, about 1 1/2 lb. |
| 2 tablespoons Cajun seasoning |
| 1 egg |
| 1 tablespoon water |
| For remoulade: |
| 1 tablespoon capers, finely chopped |
| 2 1/2 teaspoons lemon juice |
| 1 1/4 cups mayonnaise |
| 1/2 teaspoon crushed garlic |
| 1 scallion, finely chopped |
| 1 teaspoon Cajun seasoning |
| For sandwich: |
| Butter lettuce, for topping |
| Sliced red onions, for topping |
| 1 loaf garlic bread, baked according to directions and sliced |
| Sliced tomatoes, for topping |
Directions:
- Pour canola oil in a large pot. Bring to medium-high heat.
- Cut catfish fillets in half. Pour flour into a mixing bowl.
- Combine 2 tablespoons Cajun seasoning and corn muffin mix in a separate mixing bowl.
- Whisk together water and egg in a separate mixing bowl to create egg wash.
- Dredge catfish fillet in flour. Dip into egg wash and then dip into corn muffin mix. Coat evenly. (Repeat with remaining fillets)
- Drop catfish in hot oil. Cook for 6 minutes. (Should be golden brown) Transfer to paper towels to drain.
- Combine capers, lemon juice, mayo, garlic, scallions and Cajun seasoing. Mix together very well.
- Spread remoulade on one side of each baked garlic bread slice. Place catfish on bread. Top with butter lettuce, red onions and tomatoes.
| Cooking Method: | Deep Fry |
| Main Ingredient: | Seafood |
| Course: | Lunch |
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