FRIED CATFISH SANDWICH
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FRIED CATFISH SANDWICH with CHIPOTLE MAYO

INGREDIENTS:

1 Cup all-purpose flour
½ Cup course yellow cornmeal
½ Cup fine white cornmeal
Kosher salt and freshly ground pepper
2 Large eggs, beaten
2/3 Cup milk
8 Skinless catfish fillets (15 oz each)
1 Cup mayonnaise
½ Cup Earth & Vine Provisions Chipotle Honey Lime Mustard Spread & Dip
1 ½ Cup vegetable oil, for frying
16 Slices sourdough bread slices, toasted
1 Head Boston lettuce, washed and cut into ½ inch strips
2 Large beefsteak tomatoes, thinly sliced
 

PREPARATION:

Line a baking sheet with wax paper. Put 2/3 cup of flour in a shallow bowl.

In another shallow bowl, combine the yellow and white cornmeals with 1 teaspoon pepper and the remaining ¼ cup flour.

In a third shallow bowl, beat the eggs with the milk. Dredge the catfish fillets, one at a time, in the flour; shake off excess.

Dip the fillets in the egg mixture and coat them completely with the cornmeal mixture. Set the fillets on the baking sheet and refrigerate until the coating is dry, at least one hour.

Combine the mayonnaise with the Chipotle Honey Lime Mustard Spread & Dip in a small bowl, cover and refrigerate.

Preheat oven to 250 degrees.

Put ½ cup of the oil in a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4-5 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Repeat, draining and wiping out skillet until all fillets are cooked.