EVERYDAY
EASY
food
START TO FINISH
2 8
m inutes
BUDGET $
3 .0 3
per serving
Fast Forward
Whip up fuel for hectic fall schedules with
recipes that are hearty, warming and quick.
by RICHARD SWEARINGER photos ANDY LYONS recipes and food styling JILL LUST
CORNMEAL-CRUSTED CATFISH ROLLS
1V2
lb. catfish fillets
V
a
cupcornmeal
2
tsp. Cajun or blackening seasoning
V
a
cup vegetable oil
2
baby sweet peppers or
V
a
of a large sweet pepper
1
stalk celery
V
a
of a small red or sweet onion (optional)
’/3
cup mayonnaise
1
Tbsp. ketchup
Va
to
Vi
tsp. bottled hot pepper sauce (optional)
8
cocktail-size rolls, split and toasted
1. Rinse fish; pat dry. Cut in 8 pieces. In shallow dish combine cornmeal and
1
V
2
teaspoons of Cajun seasoning; coat fish with cornmeal mixture.
2.
In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10
minutes or until browned and fish flakes when tested with fork.
3.
Meanwhile, thinly slice peppers, celery, and onion and combine in medium
bowl. In small bowl combine mayonnaise, ketchup, remaining
V
2
teaspoon
Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture
to pepper-celery mixture. Spread some of remaining mayonnaise mixture on
cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture
and roll tops. Pass any remaining mayonnaise mixture,
s e r v e s 4.
EACH SERVING
636 cal, 38 g fa t (7 g sa t. fa t), 88 m g ch o l, 638 m g sodium , 3 8 g ca rb o ,
2 g fiber, 34 g pro.
BETTER HOMES AND GARDENS OCTOBER
2 0 0 9
1 9 5
