Crispy Cajun Catfish Sandwich

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Catfish is very popular and is easy available in the South States as Southerners love fried food. Catfish is most suited meat for frying. It is also very reasonable price in the marketplace. Last week, I did fry some catfish fillets as an entree to entertain my Northerner friends for lunch and in the evening I used the catfish leftovers and turned it into sandwiches for dinner. It is so easily to prepare.

 

 

Ingredients:

6 skinless catfish fillets of 7/8oz each, cleaned and pat dry with kitchen paper towels

2/3 cup yellow cornmeal

1¼ cup All-purpose flour

¾ tablespoon salt

½ tablespoon black pepper

½ tablespoon chili powder

½ tablespoon dried oregano

½ tablespoon cayenne pepper

¾ cup evaporated milk

1 cup canola/vegetable/corn oil

¾ cup fat-free/Canola oil/Olive oil/Original mayonnaise

6 slices raisin bread/French/Italian rolls, split across and with/without toasted (I prefer fruit breads like other cranberry breads or apple bread. Here, I am not talking about quick breads)

6 slices tomato

Mayonnaise/Tartar Sauce

 

Method:

Prepared a shallow dish and place all-purpose flour, yellow cornmeal, chili powder, dried oregano, and cayenne pepper and mix well. Place milk, black pepper and salt in a deep bowl and stir well.

Heat a frying pan with canola/vegetable/corn oil over medium-high heat to 375°degrees.

Meanwhile, dip the catfish fillet one at time into the milk mixture, then transfer and roll in the Cajun cornmeal mixture. Remove into a flat platter or cookie sheet and lay them apart from each other. Continue until all the catfish fillets are completely coated.

Gently place into the hot oil and fry each side for 3 minutes and then carefully flip over with a wooden spatula and fry for another 3 minutes or until both sides are fully golden brown. Remove and drain on a prepared lined plate with kitchen paper towels. Continue frying until all the coated catfish filled are all cooked.

Spread the mayonnaise/tartar sauce over one side of raisin breads/sandwich rolls or both sides of the rolls, top with a slice blackened catfish fillet and two tomato slices on one slice of the spread raisin bread. Serve with some fresh fruits or Punjabi onion hush puppies or Chinese coleslaws or potato wedges/fries.

Notes: I placed the Chinese coleslaw on the sandwich bread as the spread instead as a garnish.

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