Open Faced Catfish Sandwich with Jalapeño Tartar Sauce

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Open Faced Catfish Sandwich with Jalapeño Tartar Sauce
Breaded and pan-fried is the classic way to prepare catfish. This recipe does just that--with a classic Southern buttermilk and cornmeal breading--then tops off the fillet with a dollop of zippy jalapeño tartar sauce. Served on a piece of garlic toast, its a meal-in-a-sandwich.
4 thick slices sourdough bread
2 Tbsp. butter or margarine
1-2 garlic cloves
1 cup buttermilk
1/2 cup flour
1/2 cup cornmeal
1 tsp. cayenne pepper, or to taste
1 tsp. thyme dried
Salt and freshly ground pepper
4 catfish fillets (about 6 oz. each)
3-4 Tbsp. vegetable oil, for frying
2 cups arugula, escarole or other greens rinsed
and dried

Jalapeño Tartar Sauce

1/2 cup mayonnaise
1 jalapeño pepper, cored, seeded and minced
1 Tbsp. minced parsley
1 Tbsp. minced onion
1 Tbsp. lemon juice
1 tsp. prepared horseradish
1/2 tsp. grated lemon zest
1/4 tsp. salt

Prepare the tartar sauce by mixing all the ingredients together in a small bowl. Refrigerate until needed.

Toast the sourdough slices, spread lightly with butter and rub them with the whole garlic clove. Cover to keep the toast warm.

Put the buttermilk in a large, shallow bowl. On a large plate, stir together the flour, cornmeal, cayenne, thyme, salt and pepper. Dip each catfish fillet into the buttermilk, allowing excess to drip off, then thoroughly coat in the flour mixture, patting to remove excess.

Heat the vegetable oil in a large, heavy skillet. Add the catfish fillets and cook over medium-high heat until well browned and just opaque through, about 3 minutes on each side.

Arrange the garlic toast on individual plates and top the toast with the arugula leaves. Set the catfish fillets on the greens and top with a dollop of jalapeño tartar sauce. Serve right away.

Servings per Recipe: 4

Cal. 662/Total fat 31g/Sat. 8g/Chol. 123mg/Sdm. 943mg/Carbo. 53g/Prot. 40g/Om-3 .5g

-recipe created by Susan Volland

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