Catfish BLT with Lemon Aïoli
- 4 U.S. Farm-Raised Catfish Fillets
¾ cup yellow cornmeal
2 teaspoons salt
1 teaspoon cayenne pepper
teaspoon garlic powder
4 sandwich rolls
12 slices smoked bacon, cooked
½ cup mayonnaise
1 clove garlic, minced
3 tablespoons lemon juice
½ teaspoon lemon zest
and freshly ground pepper to taste
IN A MEDIUM BOWL, mix all
until well blended.
- COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.
catfish with cornmeal mixture, shaking off excess.
- Fill a large, heavy skillet half full with vegetable oil. Heat to 350°
ADD catfish in single layer and fry until golden brown, about 5 to 6
minutes, depending on size.
REMOVE and drain on paper towels.
butter on each side of rolls, and lightly brown in a large skillet.
toasted bread with Lemon Aïoli.
- Layer tomatoes, spinach, bacon and catfish on bread.
Recipe and photo courtesy of Us Catfish
Institute . Used with permission.