Makes 4 Servings
2. Meanwhile, slice the tomatoes 1/3 inch thick. Lightly salt them on both sides and set them aside for 10 minutes; pat them dry. Combine the mayonnaise, basil, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a blender and puree. Pulse the bread in a blender or food processor to make 2 cups fresh bread crumbs.
3. Spread out the flour and bread crumbs in separate pie plates lined with wax paper or parchment; beat the egg in a bowl. Season the catfish fillets with salt and pepper to taste; working with 1 fillet at a
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Sauté the catfish for about 5 minutes per side or until golden and just cooked through. Add the remaining 2 tablespoons
5. Toast the bread. Place 4 slices on serving plates and spread the top sides with some of the mayonnaise mixture; top each with lettuce, bacon, tomatoes and a catfish fillet. Spread one side of the remaining toast slices with the mayonnaise mixture and place them, mayo side down, on the sandwiches. Cut each sandwich in half and serve.
A fish spatula is the right tool for flipping fish in a skillet but I use it to turn almost everything that I am sautéing. Why? Since it is flexible you can make it slide easily under a delicate fish fillet, potato pancake or crepe without damaging the food. You can find fish spatulas at most kitchenware shops but make sure that not only are they slotted, they are also flexible (meaning that you can press the metal part down on a counter and it will bend a bit). By the way, most flexible fish spatulas are made for righthanded people (it’s not fair!!) but some stores also carry the left handed version or you can special order it. I have learned to make do with the righthanded version.
The best new citrus microplane ever is made by edgeware. It is light with sharp fine teeth and grabs just the zest very quickly. Also, it comes with a little slide in container underneath to catch the zest as you grate. V-etched Better Zester! Green
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