Fried Catfish Sandwiches with Curried Mayonnaise

Fried Catfish Sandwiches with Curried Mayonnaise
Fried Catfish Sandwiches with Curried Mayonnaise
"I'm a social worker running my own practice," writes Susan Haskell of Boston, Massachusetts. "In addition, I'm getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what's on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do." The spicy mayonnaise adds a nice kick.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Sandwich Milk/Cream Fish Tomato Fry Sauté Quick & Easy Lunch Southern Cornmeal Summer Pan-Fry Bon Appétit Boston Massachusetts Pescatarian Peanut Free Tree Nut Free Soy Free
  • 1/2 cup mayonnaise
  • 3 tablespoons olive oil
  • 1/2 cup all purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon curry powder
  • 1/2 cup whole milk
  • 1/2 cup yellow cornmeal
  • Carbohydrate 71 g(24%)
  • Cholesterol 102 mg(34%)
  • Fat 45 g(70%)
  • Fiber 4 g(17%)
  • Protein 37 g(74%)
  • Saturated Fat 8 g(39%)
  • Sodium 792 mg(33%)
  • Calories 844

Preparation 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.

Preparation 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.

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