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Catfish Po' Boys
POSTED: 5:04 am CDT April 25, 2007
UPDATED: 5:06 am CDT July 14, 2011
Makes 4 servingsU.S. Farm-Raised catfish has a consistently mild, sweet flavor. With its firm, yet flaky texture, this fish works well with most cooking techniques – grilling, baking, broiling, and frying – and is actually difficult to overcook.
1 egg, lightly beaten
1 cup Italian-seasoned breadcrumbs
4 (about 6 ounces each) U.S. farm-raised catfish fillets (see Tip)
¼ cup vegetable oil
Four 4-inch-long rolls, split, or Italian bread cut into 4-inch-long sections and split
½ cup prepared basil pesto
8 lettuce leaves
8 thin slices provolone cheesePut the egg and breadcrumbs in separate shallow bowls. Dip each catfish fillet into the egg, then lightly press both sides into the breadcrumbs, shaking off the excess.Heat the oil in a large skillet over medium-high heat. Cook the fillets for about 3 to 4 minutes per side or until they are golden brown and opaque in the center. Transfer to a paper towel-lined plate to drain.Spread the cut sides of the rolls with pesto. On the bottom half of the rolls, layer lettuce leaves and the cheese; top each with a catfish fillet. Close the sandwiches with the roll tops.Want to find more catfish recipes? Just click here!
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
1 egg, lightly beaten
1 cup Italian-seasoned breadcrumbs
4 (about 6 ounces each) U.S. farm-raised catfish fillets (see Tip)
¼ cup vegetable oil
Four 4-inch-long rolls, split, or Italian bread cut into 4-inch-long sections and split
½ cup prepared basil pesto
8 lettuce leaves
8 thin slices provolone cheesePut the egg and breadcrumbs in separate shallow bowls. Dip each catfish fillet into the egg, then lightly press both sides into the breadcrumbs, shaking off the excess.Heat the oil in a large skillet over medium-high heat. Cook the fillets for about 3 to 4 minutes per side or until they are golden brown and opaque in the center. Transfer to a paper towel-lined plate to drain.Spread the cut sides of the rolls with pesto. On the bottom half of the rolls, layer lettuce leaves and the cheese; top each with a catfish fillet. Close the sandwiches with the roll tops.Want to find more catfish recipes? Just click here!
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
