Fish And Pickled Onion Sandwiches

Recipe Ingredients

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	37ml	Vegetable oil
1 tablespoon	15ml	Sweet onion (such as Vidalia or Maui) - thinly sliced (large)
3 tablespoons	45ml	White wine vinegar
3 teaspoons	15ml	Chopped fresh thyme
2		Kaiser rolls - split, and
		Lightly toasted
		Purchased tartar sauce

Recipe Instructions

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 saute 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 saute until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Saute 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, sauteed onion, 3/4 teaspoon thyme and roll top.

This recipe yields 2 servings; can be doubled.

Source:
Bon Appetit, August 1999

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