This Cajun Catfish Sandwich treatment is so tasty, you will go back for a second serving. To serve, put the pan-fried fish on a toasted bun, along with mayonnaise, lettuce and tomato. (Southern readers might try Remoulade Sauce and pickle slices instead.)

Cajun Catfish SandwichPrep Time: 25 min
Cook Time: 15 min
Ready In: 45 min

Servings: 4

1 tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp dried Oregano
1 tsp dried Thyme
1 tsp Salt
½ tsp Sweet Paprika
¼ tsp Cayenne Pepper
¼ tsp fresh Ground Black Pepper
¼ cup low-fat Mayonnaise
4, 3 oz Catfish fillets
3 tbsp Yellow Cornmeal
1 tbsp Canola Oil
3 Romaine Lettuce leaves, finely shredded
8 thin Tomato slices
4 Hamburger buns, toasted, preferably whole wheat

In a small bowl, combine all spices and salt together. Mix 1 tablespoon of the mixture into the mayonnaise and set aside.
Lightly rub each side of the fillets with the dry spice mixture and let it sit 10 minutes. (This spice mixture is also delicious on other kinds of fish as well as on chicken and pork.)
Lightly coat fish with corn meal. Heat oil in a medium skillet over medium-high heat. Sauté fish until browned on both sides. Reducing heat, if necessary, cook until fish is opaque in the center at the thickest points, about 4 to 5 minutes.
Spread a thin layer of seasoned mayonnaise on the surface of the bottom and top buns. Reserve remaining mayonnaise mixture for another use.) Cover bottom of each bun with one-quarter of the lettuce. Add a slice of tomato to each. Top each with a fillet. Add a tomato slice on top each fillet and cover with top of bun. Serve immediately.

Tips & Notes
Most supermarkets now sell meaty catfish filets. Often, they are flavorfully marinated and ready to toss in the pan. Beneath the seasoning, they do taste far sweeter than those caught in streams, though there is still a trace of the characteristic, earthy flavor found in other fresh water fish as well. But catfish is so lean, holds together well in cooking and so easy to cook.
Instead of prepackaged spices, make a blackening mixture with bold flavor and a kick that leaves tastebuds tingling rather than singed. Apply it like a dry barbecue rub and let the fish set for a few minutes before cooking. A cornmeal coating creates a crisp crust despite the minimal amount of oil.

Nutritional Information Per Serving
Calories: 313
Total Fat: 14g
Saturated Fat: 2g
Carbohydrate: 29g
Protein: 18g
Dietary Fiber: 4g
Sodium: 603mg

Source: AICR

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Filed under: Recipes for Diabetics

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