Open Faced Catfish Sandwich With Jalapeño Tartar Sauce

Recipe Ingredients

4		Sourdough bread
2 tablespoons	30ml	Butter or margarine
1		Garlic clove - (to 2)
1 cup	237ml	Buttermilk
1/2 cup	31g / 1.1oz	Flour
1/2 cup	31g / 1.1oz	Cornmeal
1 teaspoon	5ml	Cayenne pepper - or to taste
1 teaspoon	5ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Catfish fillets - (abt 6 oz ea)
3 tablespoons	45ml	Vegetable oil - (to 4 tbspns) - for frying
2 cups	474ml	Arugula, escarole or other greens - rinsed and dried
		Jalapeño Tartar Sauce
1/2 cup	118ml	Mayonnaise
1		Jalapeño pepper - cored, seeded,
		And minced
1 tablespoon	15ml	Minced parsley
1 tablespoon	15ml	Minced onion
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Prepared horseradish
1/2 teaspoon	2.5ml	Grated lemon zest
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Prepare the tartar sauce by mixing all the ingredients together in a small bowl. Refrigerate until needed.

Toast the sourdough slices, spread lightly with butter and rub them with the whole garlic clove. Cover to keep the toast warm.

Put the buttermilk in a large, shallow bowl. On a large plate, stir together the flour, cornmeal, cayenne, thyme, salt and pepper. Dip each catfish fillet into the buttermilk, allowing excess to drip off, then thoroughly coat in the flour mixture, patting to remove excess.

Heat the vegetable oil in a large, heavy skillet. Add the catfish fillets and cook over medium-high heat until well browned and just opaque through, about 3 minutes on each side.

Arrange the garlic toast on individual plates and top the toast with the arugula leaves. Set the catfish fillets on the greens and top with a dollop of jalapeño tartar sauce. Serve right away.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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