Catfish Recipe On A Roll-In Less Than 10 Minutes:
Catfish Recipe, Sandwiches certainly are a staple for many people. However, it’s easy to get into a rut, making or ordering the standard thing. Why not break free from the dull routine using a Southern-style Po’ boy full of crispy-coated U.S. farm-raised catfish and many types of the trimmings? In less than ten minutes, this world-class sandwich is just about to enjoy.
Once you’re totally hooked on the mild, sweet flavour and ease of U.S. farm-raised catfish, you need to keep a positive thing going. Also try this versatile fish grilled or broiled with Cajun-style or jerk seasonings, in tacos plus chowder.
(Yield: 4 portions)
One egg, beaten
1 cup Italian-seasoned breadcrumbs
4 U.S. farm-raised catfish fillets (about 6 ounces each)
1/4 cup vegetable oil
Four 4-inch long rolls, split or 8 slices of bread
1/2 cup prepared pesto sauce
Eight jarred roasted red pepper halves
Eight lettuce leaves
Eight thin slices provolone cheese
In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into an egg, then coat in breadcrumbs, shaking off excess. In a large skillet, heat oil over medium-high heat. Cook the fillets, some at a time, until golden brown and opaque from the centre, three or four minutes on either side; drain in some recoverable format towels. Spread cut sides on the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each that has a catfish fillet. Place roll tops on fish.