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Fish And Pickled Onion Sandwiches

2 catfish fillets - (6 oz ea) -- each cut 3 pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
Yellow cornmeal
2 1/2 tablespoons vegetable oil
1 large sweet onion (such as Vidalia or Maui) -- thinly sliced
3 tablespoons white wine vinegar
3 teaspoons chopped fresh thyme
2 kaiser rolls -- split, and lightly toasted
Purchased tartar sauce

Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.

Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and sauté until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.

Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top.

This recipe yields 2 servings; can be doubled.

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