1/2 cup mayonnaise
1 small clove garlic,
finely minced
2 teaspoons Cajun seasoning
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup white cornmeal
Salt and pepper to taste
2 eggs, beaten
1/3 cup milk
4 skinless catfish fillets
(about 5 ounces each)
4 large, crusty rolls, split
Lettuce leaves
Tomato slices
1. Combine mayonnaise, garlic and Cajun seasoning in small bowl; set aside.
2. Put 3/4 cup of the flour in shallow bowl. Combine remaining 1/4 cup flour, yellow cornmeal, white cornmeal, salt and pepper in another shallow bowl.
3. Beat the eggs with the milk in third shallow bowl.
4. Coat the catfish fillets, one at a time in flour; shake off any excess. Dip the fillets into the egg mixture and coat them completely with the cornmeal mixture. Set the fillets on cookie sheet lined with waxed paper and refrigerate until the coating is dry, about 1 hour.
5. Heat oil in large heavy skillet. Add fillets and fry 5 to 6 minutes. Remove from skillet and drain on paper towels.
6. To assemble sandwiches, spread a generous tablespoon of the Cajun mayonnaise on the bottom half of the bread. Arrange lettuce leaves, tomato slices and catfish fillet. Cover with remaining top half of bread. Repeat with remaining ingredients. Serve with additional Cajun mayonnaise if desired.
Yields 4 servings
Calories 769, Total Fat 32g, Cholesterol 202mg, Carbohydrate 77g, Protein 41g, Sodium 615mg