Food recipes
Fried Catfish Sandwiches with Bacon, Lettuce and Tomato
Fried Catfish Sandwiches with Bacon, Lettuce and Tomato Ingredients: Sauce: 3/4 cup mayonnaise, 3 tablespoons sweet pickle relish, 1 1/2 tablespoons drained bottled capers (chopped fine), 1 tablespoon Dijon-style must...
Fried Catfish Sandwiches with Bacon, Lettuce and Tomato
Ingredients:
Sauce: 3/4 cup mayonnaise, 3 tablespoons sweet pickle relish, 1 1/2 tablespoons drained bottled capers (chopped fine), 1 tablespoon Dijon-style mustard, 1 tablespoon fresh lemon juice (or to taste), A pinch of cayenne, 1 tablespoon bottled cocktail sauce (or to taste). All-purpose flour seasoned with salt and pepper for dredging the fish, 2 large egg whites, 1/2 teaspoon salt, 1/4 teaspoon cayenne, Cornmeal for dredging the fish, 4 (1/2 pound) catfish fillets (halved crosswise), Vegetable oil for deep-frying the fish, 8 soft sandwich rolls (split), Soft-leaf lettuce for the sandwiches, 2 tomatoes (sliced thin), 16 slices lean bacon (cooked)
Directions:
Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered. Have ready in individual shallow dishes the flour, the egg whites beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is lined to a wax paper-covered baking sheet. In a kettle warm 1 inch of the oil to 375 degrees F upon a deep-fat thermometer. In it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked throughout and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain. Upon the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the final halves of the rolls. Serves 8.
Ingredients:
Sauce: 3/4 cup mayonnaise, 3 tablespoons sweet pickle relish, 1 1/2 tablespoons drained bottled capers (chopped fine), 1 tablespoon Dijon-style mustard, 1 tablespoon fresh lemon juice (or to taste), A pinch of cayenne, 1 tablespoon bottled cocktail sauce (or to taste). All-purpose flour seasoned with salt and pepper for dredging the fish, 2 large egg whites, 1/2 teaspoon salt, 1/4 teaspoon cayenne, Cornmeal for dredging the fish, 4 (1/2 pound) catfish fillets (halved crosswise), Vegetable oil for deep-frying the fish, 8 soft sandwich rolls (split), Soft-leaf lettuce for the sandwiches, 2 tomatoes (sliced thin), 16 slices lean bacon (cooked)
Directions:
Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered. Have ready in individual shallow dishes the flour, the egg whites beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is lined to a wax paper-covered baking sheet. In a kettle warm 1 inch of the oil to 375 degrees F upon a deep-fat thermometer. In it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked throughout and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain. Upon the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the final halves of the rolls. Serves 8.