Name: Fish and Pickled Onion Sandwiches
Yield: Serves 2; can be doubled
Ingredients: 2 6-ounce catfish fillets, each cut into 3 pieces 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, lightly toasted; Purchased tartar sauce

This recipe can be prepared in 45 minutes or less.

Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

Recipe information

Yield
Serves 2; can be doubled

Ingredients

2 6-ounce catfish fillets, each cut into 3 pieces 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, lightly toasted

Purchased tartar sauce

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

TagsSandwich Catfish Fish Seafood Onion Root Vegetable Vegetable Cornmeal Flour Main Dinner Nut Free Dairy Free 30 Minutes or Less Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes