Saturday, January 17, 2009

Cornmeal Crusted Catfish Sandwiches with Lime Butter

I absolutely love sandwiches. In fact, I would even say that a good sandwich ranks highly on my list of all-time favorite foods. When my parents informed me that they were coming over for dinner on Wednesday before the Vanderbilt basketball game, it was easy for me to double the amount I was planning to make.

These sandwiches turned out deliciously. The catfish had just enough crunch and spice while still being healthy. I have to admit that I couldn't taste the lime butter and would probably just use light mayonnaise on these next time. The original recipe calls for tilapia, so any mild white flaky fish would work. I just love the taste of fried catfish without all the calories!

I served these with roasted sweet potato rounds, but Joe was asking for coleslaw, which would go great with these sandwiches.

Cornmeal Crusted Catfish Sandwiches with Lime Butter
adapted from Cooking Light

  • 3 tablespoons yellow cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) catfish fillets
  • Cooking spray
  • 2 tablespoons butter, softened
  • 1 teaspoon grated lime rind
  • 1/2 teaspoon fresh lime juice
  • 4 (1 1/2-ounce) whole wheat hoagie rolls
  • 4 (1/4-inch-thick) slices tomato
  • leaf lettuce for 4 sandwiches
  1. Preheat broiler.
  2. Combine first 5 ingredients in a shallow dish or pie plate, stirring to combine. After coating both sides of fillets with cooking spray, dredge them in the cornmeal mixture.
  3. Coat a broiler pan with cooking spray and place fish on the pan. Broil fish for 10 minutes or until fish is opaque and flakes easily with a fork.
  4. Combine butter, lime rind, and lime juice in a small bowl, stirring well.
  5. Spread butter on top half of rolls. Place fillet, tomato slice, and lettuce on the bottom half. And close sandwiches.