Catfish Sandwiches Ww Food

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CATFISH SANDWICH



Catfish Sandwich image

This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won't be able to get enough of. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

CAJUN COLESLAW:
3-3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
SANDWICHES:
1/2 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 catfish fillets (6 ounces each)
Oil for deep-fat frying
4 hoagie buns, split

Steps:

  • In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.

Nutrition Facts : Calories 879 calories, Fat 57g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1283mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 3g fiber), Protein 37g protein.

CRUNCHY CATFISH SANDWICH



Crunchy Catfish Sandwich image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 cup mayonnaise 1 lemon, juiced
3 teaspoons prepared horseradish
2 teaspoons hot sauce
2 tablespoons dill relish
Pinch kosher salt
Pinch freshly ground black pepper
Oil, for frying
2 eggs
2 to 3 dashes hot sauce
2 teaspoons seafood seasoning (recommended: Old Bay)
Kosher salt
1 cup cornmeal (medium ground for more texture)
1/2 cup all-purpose flour
1/2 cup cornstarch Freshly ground black pepper
4 catfish fillets, cut in 1/2, about 2 pounds
4 sourdough sandwich rolls
4 tablespoons butter, softened
4 romaine or red lettuce leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
  • In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
  • In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
  • Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
  • To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

HOT AND CRISPY FISH SANDWICH



Hot and Crispy Fish Sandwich image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 5 sandwiches

Number Of Ingredients 18

Vegetable oil, for frying
2 pounds thin white fish fillets (catfish, flounder, etc.)
Kosher salt and freshly ground black pepper
1 cup milk
2 large eggs
4 tablespoons hot sauce
2 cups all-purpose flour
1 tablespoon cayenne pepper
1 teaspoon chili powder
1 teaspoon plus a pinch garlic powder
1 teaspoon plus a pinch paprika
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon honey
5 hoagie rolls, buttered and toasted
Tartar sauce, for serving
Shredded iceberg lettuce, for topping
Sliced tomato, for topping
Pickles, for serving

Steps:

  • For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.
  • In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
  • In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.
  • In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.
  • For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.

CAJUN CATFISH SANDWICHES



Cajun Catfish Sandwiches image

This spicy bistro-style sandwich makes such a no-fuss summertime supper. Serve alongside your favorite vegetable side dish and enjoy. -Shauniece Frazier, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

3/4 teaspoon seasoned pepper
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
4 catfish fillets (4 ounces each)
2 teaspoons olive oil, divided
2 green onions, chopped
3 garlic cloves, minced
1/2 cup fat-free mayonnaise
4 French or kaiser rolls, split and toasted
4 romaine leaves

Steps:

  • Combine the seasoned pepper, chili powder, cayenne and seasoned salt; sprinkle over fillets. , In a large skillet, cook fillets in 1 teaspoon oil for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mayonnaise. Spread over roll bottoms; top each with a romaine leaf and fillet. Replace tops.

Nutrition Facts : Calories 373 calories, Fat 14g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

BLACKENED CATFISH SANDWICH



Blackened Catfish Sandwich image

Make and share this Blackened Catfish Sandwich recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 teaspoon Hungarian paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lemon, zest of
salt and pepper
2 tablespoons vegetable oil
16 ounces catfish fillets
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon horseradish
2 teaspoons hot sauce
2 tablespoons dill relish
salt and pepper
2 long loaves ciabatta, cut in half
1/2 head iceberg lettuce, shredded
1 roma tomato, sliced
1 lemon, cut into wedges

Steps:

  • In a bowl mix all of the seasonings for the catfish. Coat each piece of fish in the spice blend and allow to set at room temperature for 20 minutes. I would make the tartar sauce while the fish is resting.
  • Heat the oil in a cast iron pan over medium high heat until it just begins to smoke. Gently add the fillets to the pan and cook until a dark crust forms, about 4 minutes. Flip and fry on the other side until cooked through. Remove from heat and let rest for 5 minutes.
  • In a medium bowl, combine all of the tartar sauce ingredients and season t taste with salt and pepper.
  • Cut each piece of fish in half crosswise. Split the bread in half lengthwise and slather each top and bottom with the sauce. Layer lettuce and tomato and then top with fish. Sprinkle some fresh lemon juice over the fish and serve.

CATFISH SANDWICHES WITH CAJUN REMOULADE



Catfish Sandwiches with Cajun Remoulade image

Provided by Sandra Lee

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds catfish fillets, rinsed and patted dry
1 box (8.5-ounce) corn muffin mix
2 tablespoons Cajun seasoning
1 egg
1/2 cup all-purpose flour
Canola oil, for frying
1 scallion, finely chopped
1 1/4 cups mayonnaise
1 tablespoon capers, finely chopped
1 teaspoon Cajun seasoning
1/2 teaspoon crushed garlic
2 1/2 teaspoons lemon juice
1 loaf store-bought garlic bread, baked per package directions
Butter lettuce
Sliced tomatoes
Sliced red onions

Steps:

  • Cut catfish fillets in half; set aside.
  • In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
  • Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
  • In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
  • Cajun Remoulade:
  • In a small bowl, stir together all ingredients. Set aside.
  • Sandwiches:
  • Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW



Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw image

Provided by Guy Fieri

Time 30m

Yield 4 sandwiches

Number Of Ingredients 25

1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish fillets (cut into 4 pieces)
1/2 cup mayonnaise
1/2 cup sour cream
2 limes, zested and juiced
1 tablespoon chipotle in adobo
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves
2 tablespoons unsalted butter, room temperature
4 Cuban rolls, split lengthwise
1 cup canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
  • Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
  • For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
  • Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
  • Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
  • To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

CATFISH SANDWICHES WITH CREOLE MAYONNAISE



Catfish Sandwiches With Creole Mayonnaise image

You can substitute tilapia for the catfish and serve it with cole slaw! From Cooking Light. Posted for ZWT 5.

Provided by Kim127

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
4 (6 ounce) catfish fillets
1 1/2 teaspoons cajun seasoning
4 hamburger buns
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons shallots, minced
1 1/4 teaspoons whole grain Dijon mustard
1/2 teaspoon fresh lemon juice
4 lettuce leaves (curly leaf)
4 slices tomatoes
8 teaspoons sweet pickle relish

Steps:

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  • Sprinkle fillets evenly with cajun seasoning. Add fillets to pan; cook 4 minutes. Turn over and cook another 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
  • Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.
  • Combine mayonnaise, shallots, mustard, and juice, stirring well.
  • On the bottom half of each bun place lettuce; top each with one fish fillet and one tomato slice.
  • Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

CATFISH SANDWICHES (WW)



Catfish Sandwiches (Ww) image

We loved these fish sandwiches -- but the fish will also be wonderful on its own (and then only 2 ingredients!) If making the fish sandwiches this is 9 points, but just the fish by itself will be a lot less (by about half the points!) Served these with tomatoes slices and pickles and tossed salad, but it will be wonderful with coleslaw and other sandwich fixings. Recipe source: Ww Points Plus Just 5 Cookbook.

Provided by ellie_

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) catfish fillets, skinless
1 1/2 teaspoons cajun seasoning
1 1/2 cups romaine lettuce, shredded
6 tablespoons tartar sauce, fat-free
4 hamburger, puns whole grain (we used whole wheat hamburger rolls)
tomatoes, slices (optional)
pickle, slices (optional)
onion, sliced (optional)

Steps:

  • Sprinkle catfish with the seaoning.
  • Spray Pam in a grill pan and set over medium high heat; place catfish in pan and cook until done (2-5 minutes per side).
  • Layer lettuce, catfish fillet and tartar sauce along with other optional sandwich fixings on each bun.

Nutrition Facts : Calories 422.9, Fat 23.2, SaturatedFat 7.2, Cholesterol 170, Sodium 243.7, Carbohydrate 0.6, Fiber 0.4, Sugar 0.2, Protein 49.7

FRIED CATFISH SANDWICHES WITH CURRIED MAYONNAISE



Fried Catfish Sandwiches with Curried Mayonnaise image

Provided by Susan Haskell

Categories     Sandwich     Milk/Cream     Fish     Tomato     Fry     Sauté     Quick & Easy     Lunch     Cornmeal     Summer     Pan-Fry     Bon Appétit     Boston     Massachusetts     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon fresh lemon juice
1 18-inch-long French-bread baguette, cut crosswise into 4 equal pieces
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1/2 cup whole milk
4 catfish fillets (each about 5 ounces)
3 tablespoons olive oil
1 large tomato, thinly sliced
4 Boston lettuce leaves

Steps:

  • Stir first 3 ingredients in small bowl to blend; season with salt and pepper. Cut bread pieces in half horizontally. Spread bottom halves with curried mayonnaise.
  • Whisk cornmeal and flour in shallow bowl to blend. Pour milk into another shallow bowl. Dip each fillet into milk, then into cornmeal mixture to coat. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add fillets; sauté until cooked through and brown, about 5 minutes per side.
  • Place fillets on bread bottoms. Top with tomato, lettuce, and bread tops.

BLT CATFISH SANDWICHES



BLT Catfish Sandwiches image

A classic gets a rockin' new twist with lemon-grilled catfish and tangy chili sauce instead of mayo. I love to serve these sandwiches with sweet red pepper strips and grilled potato wedges. They're always a huge hit! -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons chili sauce
2 tablespoons ketchup
1/4 teaspoon hot pepper sauce
4 tablespoons lemon juice, divided
4 catfish fillets (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 slices whole wheat bread, toasted
8 cooked bacon strips
4 lettuce leaves
4 thin slices tomato
4 slices red onion

Steps:

  • In a small bowl, combine the chili sauce, ketchup, pepper sauce and 2 tablespoons lemon juice; set aside., Drizzle remaining lemon juice over fillets; sprinkle with lemon-pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill catfish, covered, over medium-hot heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Layer four slices of toast with catfish, bacon, lettuce, tomato and onion. Spread sauce mixture over remaining toast slices; place on top.

Nutrition Facts : Calories 465 calories, Fat 20g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 1069mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 39g protein.

FRIED CATFISH SANDWICH



Fried Catfish Sandwich image

Catfish topped with mayo, pickle relish, and sweet onion, and served on white bread make this the perfect Southern style sandwich.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 11

Vegetable oil, for frying
4 cups yellow cornmeal
1 teaspoon crushed red-pepper flakes
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder
12 catfish fillets (about 8 ounces each), cut in half crosswise
24 slices white bread
Mayonnaise, (optional)
Pickle relish (optional)
1 Vidalia or other sweet onion, sliced into 1/4-inch rounds

Steps:

  • Fill a deep heavy-bottom skillet with about 2 1/2 inches oil. Place over medium heat until oil registers 365 degrees on a deep-fry thermometer. Meanwhile, combine cornmeal, red-pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.
  • Season catfish fillets on both sides with remaining tablespoon salt and teaspoon pepper. Dredge fillets in cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge fillets in oil, and fry until crust is crisp and golden and fish is cooked through, about 3 minutes. Transfer to a large plate.
  • To serve, spread bread slices with mayonnaise and/or relish, as desired. Place catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.

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GUY FIERI'S PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW
Guy pan-fries panko-breaded catfish fillets until they're golden and crispy, and he tops his sandwich with zesty Chipotle-Lime Slaw!Subscribe to #discoverypl...
From youtube.com


FRIED CATFISH SANDWICHES RECIPE | MYRECIPES
4 catfish fillets (about 1 1/2 pounds) ¼ teaspoon salt ; Vegetable oil ; 4 onion sandwich buns, split and toasted ; Cocktail or tartar sauce ; Lettuce leaves ; 4 tomato slices (optional)
From myrecipes.com


FRIED CATFISH SANDWICH - LEMONSFORLULU.COM
How To Make Fried Catfish Fillets. STEP ONE – Place vegetable oil in a deep skillet or Dutch oven and allow the oil to heat up to 350-375 degrees. STEP TWO – Place buttermilk in a shallow bowl, Place bread crumbs, panko flour, and salt in another shallow bowl. STEP THREE – Working with one fillet at a time, soak the fillets in buttermilk ...
From lemonsforlulu.com


CRUNCHY CATFISH SANDWICH RECIPE - FOOD.COM
Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a …
From food.com


CAROLINA CATFISH SANDWICHES - DAIRY FREE RECIPES
2 teaspoons Cajun seasoning 591 milliliters packaged cabbage-and-carrot coleslaw 680 grams catfish fillets 2 Tbsps light coleslaw dressing (such as Marzetti) 2 Tbsps all-purpose flour 1 Tbsp butter or stick margarine
From fooddiez.com


CATFISH SANDWICHES WITH CREOLE MAYONNAISE RECIPE
Catfish Sandwiches With Creole Mayonnaise. Recipe by Kim127. You can substitute tilapia for the catfish and serve it with cole slaw! From Cooking Light. Posted for ZWT 5. 4 People talking Join In Now Join the conversation! READY IN: 20mins. SERVES: 4. …
From food.com


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