Catfish Po' Boys
Courtesy of The Catfish Institute 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time • Iced tea or lemonade Fresh seasonal veggies or fruit| Ingredients |
|---|
| 1 egg, beaten |
| 1 c. Italian-style breadcrumbs |
| 4 U.S. farm-raised catfish fillets (about 6 oz. each) (may also substitute swai fillets) |
| 1/4 c. vegetable oil |
| 4 4 inch long sandwich rolls, split or Italian bread cut into 4 inch pieces |
| 1/2 c. prepared pesto sauce |
| 8 jarred fire-roasted red pepper halves |
| 8 lettuce leaves |
| 8 thin slices provolone cheese |
Directions:
1. In separate shallow bowls place egg and breadcrumbs. Dip each catfish fillet into egg, then coat in breadcrumbs shaking off excess.
2. In a large skillet, heat oil over medium-high heat. Cook the fillets, a few at a time until golden brown and opaque in center; about 3 to 4 min. on each side, drain on paper towels.
3. Spread cut sides of the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.
Nutrition:
Calories: 809; Total Fat: 50g; Saturated Fat: 17g; Cholesterol: 200mg; Total Carbs: 35g; Fiber: 6g; Sodium: 1600mg;