Catfish Po' Boys
Courtesy of The Catfish Institute
Serve With:
Iced tea or lemonade
Fresh seasonal veggies or fruit
Servings: 4
Iced tea or lemonade
Fresh seasonal veggies or fruit
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 1 egg, beaten
* 1 c. Italian-style breadcrumbs
* 4 U.S. farm-raised catfish fillets (about 6 oz. each) (may also substitute swai fillets)
* 1/4 c. vegetable oil
* 4 4 inch long sandwich rolls, split or Italian bread cut into 4 inch pieces
* 1/2 c. prepared pesto sauce
* 8 jarred fire-roasted red pepper halves
* 8 lettuce leaves
* 8 thin slices provolone cheese
* 1 c. Italian-style breadcrumbs
* 4 U.S. farm-raised catfish fillets (about 6 oz. each) (may also substitute swai fillets)
* 1/4 c. vegetable oil
* 4 4 inch long sandwich rolls, split or Italian bread cut into 4 inch pieces
* 1/2 c. prepared pesto sauce
* 8 jarred fire-roasted red pepper halves
* 8 lettuce leaves
* 8 thin slices provolone cheese
What to do:
1. In separate shallow bowls place egg and breadcrumbs. Dip each catfish fillet into egg, then coat in breadcrumbs shaking off excess.
2. In a large skillet, heat oil over medium-high heat. Cook the fillets, a few at a time until golden brown and opaque in center; about 3 to 4 min. on each side, drain on paper towels.
3. Spread cut sides of the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.
2. In a large skillet, heat oil over medium-high heat. Cook the fillets, a few at a time until golden brown and opaque in center; about 3 to 4 min. on each side, drain on paper towels.
3. Spread cut sides of the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.
Nutritional information:
Calories: 809; Total Fat: 50g; Saturated Fat: 17g; Cholesterol: 200mg; Total Carbs: 35g; Fiber: 6g; Sodium: 1600mg;