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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cornmeal-Crusted Catfish Rolls

Makes: 4 servings
Start to Finish 30 mins
Cornmeal-Crusted Catfish Rolls
Ingredients
  • 1 1/2  pounds  catfish fillets
  • 1/4  cup  cornmeal
  • 2  teaspoons  Cajun or blackening seasoning
  • 1/4  cup  vegetable oil
  • 2  baby sweet peppers or 1/4 of a large sweet pepper
  • 1  stalk  celery
  • 1/4  of a small  red or sweet onion (optional)
  • 1/3  cup  mayonnaise
  • 1  tablespoon  ketchup
  • 1/4 - 1/2  teaspoon  bottled hot pepper sauce (optional)
  • 8  cocktail-size  rolls, split and toasted
Directions

1. Rinse fish; pat dry. Cut in 8 pieces. In shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.

2. In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.

3. Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl. In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture. Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture. Makes 4 servings.

Nutrition Facts (Cornmeal-Crusted Catfish Rolls)
  • Servings Per Recipe 4,
  • cal. (kcal) 636,
  • Fat, total (g) 38,
  • chol. (mg) 88,
  • sat. fat (g) 7,
  • carb. (g) 38,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 17,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 34,
  • vit. A (IU) 389,
  • vit. C (mg) 12,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 638,
  • Potassium (mg) 687,
  • calcium (mg) 131,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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