Open-Faced Blackened Catfish Sandwich
From Cooking Light
1 3/4 tsp paprika
1 tsp dried oregano
3/4 tsp ground red pepper
1/4 tsp salt
1/4 tsp freshly ground black pepper
*4 (6-ounce) catfish fillets
2 tsp olive oil
1/3 cup plain fat-free Greek yogurt
3 tbsp fresh lime juice
1 tbsp honey
**2 cups packaged cabbage-carrot coleslaw
1 cup chopped fresh cilantro
4 (1-ounce) slices sourdough bread, toasted
Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or until desired degree of doneness.
Combine yogurt, juice, & honey in a medium bowl. Add cabbage & cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw & 1 fillet. Top each fillet with remaining slaw.
*We bought/cooked 2 (6-ounce) catfish fillets, instead of 4.
**I accidentally bought broccoli slaw & it was totally fine. Team Fiber!
Adapted from The Lee Bros. Southern Cookbook
4 cups peanut oil
2 large eggs, beaten
3/4 cup milk
*2 cups cornmeal
3 tbsp all-purpose flour
1 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
**2 lb fresh okra, sliced into 1/2-inch-thick rounds
crushed red pepper flakes to taste
sea salt to taste
The directions say to use a 12-inch cast-iron skillet or a 3-quart enameled cast-iron casserole. We used our fry daddy (woot!).
In a large bowl, whisk together the eggs & milk until they are well combined, about 1 minute. In a medium bowl, sift the cornmeal, flour, salt, & pepper together twice. Add the okra to the egg mixture & toss until it is evenly coated. Scatter half the dredge over the okra & toss to coat. Scatter the remaining dredge over the okra & toss again.
Transfer about 1/2 of the okra to the oil & fry in batches, turning as necessary, until the slices are golden brown all over, about 2 minutes per batch.
Transfer the okra to a plate-lined with a double thickness of paper towels. When it has drained, transfer to a ceramic serving dish that holds heat well & place in the oven until ready to serve.
Dust the okra with red pepper flakes & sea salt, if desired. Serve.
*We added a little Panko & breadcrumbs to our cornmeal.
**We only used 1 lb of okra & it was still way to much for 2 people.
John & I both really liked this meal. The catfish was super flavorful & could stand alone, or over rice. And it wasn't hard to make. John has become quite the cast-iron-skillet master. The fried okra was good, but it wasn't as good as my grandmother's. I think we didn't fry it long enough. All of that being said, we'll definitely make this again, or some variation of it.
Viva la catfish!