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Source: Food and Wine Quick from Scratch

Fried-Catfish Sandwiches with Spicy Mayonnaise
Moist, juicy catfish, coated with cornmeal and fried crisp, makes a delicious sandwich on a crusty roll with peppery mayonnaise.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
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1/2 cup mayonnaise
3/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
4 large hard rolls, split
3/4 cup cornmeal
1 1/4 teaspoons salt
1/2 teaspoon dried thyme
2 pounds catfish fillets
2 eggs, beaten to mix
1/4 cup cooking oil
3 cups green leaf lettuce, or spinach or other tender greens (about 2 ounces)




In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.

In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.

In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.


Wine Recommendation: These laid-back catfish sandwiches will be great with beer or with a straightforward, gulpable red wine. Choose a gamay from California or a Beaujolais from France, which is also made from the gamay grape.


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