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For the Catfish: 4 4-5 oz. U. S. Farm-Raised Catfish Fillets 4 teaspoons olive oil Paul Prudhomme's Blackened Redfish Magic Seasoning
For the Red Firecracker Sauce: 2 tablespoons lime or lemon juice 2 teaspoons Dijon mustard 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder 1/4 cup olive oil Salt and freshly ground black pepper
For serving: 4 soft sandwich rolls or Croissants Lettuce leaves, alfalfa sprouts, or coleslaw 8 slices ripe avocado Salt and freshly ground black pepper 4 thin slices red onion 4 teaspoons sour cream or plain yogurt
1. Preheat electric skillet to 400. Add olive oil to heat. 2. Pat thawed fillets almost dry. Press each side into seasoning. Pan fry 4 minutes per side or until done. The catfish can be prepared up to 1 day in advance and refrigerated. 3. To prepare the red firecracker sauce, place lime or lemon juice and mustard in a non-corrosive medium bowl. Using a wire whisk, mix until smooth. Whisk in chili powder, cumin, cayenne pepper and garlic powder. Gradually whisk in olive oil until it forms a smooth, slightly thickened sauce. Season with salt and pepper to taste. Cover and set aside. The sauce can be prepared up to 3 days in advance. (If the sauce separates, whisk until blended.) 4. Cut the cooked fillets in half and coat each piece with some of the sauce. Spread a little of the sauce on the bottom of each roll and cover them with lettuce leaves or sprouts or coleslaw. Place two pieces of the dressed fillets on top of the greens on each roll. Place avocado slices on top and season with salt and pepper. Place red onion slices on top of the avocado and add a small dollop of sour cream or yogurt. Top with other half of the roll. Cut sandwiches in half and serve.
Variations:The sandwich is delicious made with warm or hot catfish fillets.