Recipe - Fried Catfish Sandwiches With Bacon Lettuce And Tomato

SAUCE
Three fourths cup Mayonnaise
3 tablespoon Sweet pickle relish
1 One half tablespoon Drained bottled capers;
chopped fine
1 tablespoon Dijonstyle mustard
1 tablespoon Fresh lemon juice; or to
taste
A pinch of cayenne
1 tablespoon Bottled cocktail sauce; or
to taste

FISH
Allpurpose flour seasoned
with salt and pepper for
dredging the fish
2 lg Eggs
One half teaspoon Salt
One fourth teaspoon Cayenne
Cornmeal for dredging the
fish
4 One half pound Catfish fillets; halved
crosswise
Vegetable oil for
deepfrying the fish
8 Soft sandwich rolls; split
Softleafed lettuce for the
sandwiches
2 Tomatoes; cut or sliced up thin
16 sl Lean bacon; cooked

Make the sauce: In a bowl stir together the mayonnaise, the relish, the
capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and
salt and pepper to taste and chill the sauce, covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the
salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in
the flour, shaking off the excess, dip it in the egg mixture, letting the
excess drip off, and dredge it in the cornmeal. Transfer the

fish as it is coated to a wax paperlined baking sheet. In a kettle heat 1
inch of the oil to 375°F. on a deepfat thermometer, in it fry the fish in
batches for 2 to 4 minutes on each side, or until it is cooked through and
the coating is crisp, and transfer it with a slotted spatula to paper
towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the
bacon, the fish, the sauce, and the top halves of the rolls.

Serves 8

Gourmet May 1992

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998