Recipe from Better Homes and Gardens
This traditional Cajun catfish and sweet pepper sandwich makes a quick and easy weeknight dinner.
Servings: 4 servings
Total Time: 20 mins
1 to 1-1/4 lb.catfish filletssee savings
1/2 cupfine dry bread crumbssee savings
2 Tbsp.olive oilsee savings
4hoagie buns, split and toastedsee savings
2 mediumred and/or yellow sweet peppers, cored and sliced in ringssee savings
4 oz.Monterey Jack cheese with jalapeno peppers, shredded (1 cup)see savings
1 cuppurchased deli coleslawsee savings
Bottled hot pepper sauce (optional)see savings
Small hot peppers (optional)see savings
Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.
Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. Add catfish to the bottom of each bun and top with sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve with hot peppers. Makes 4 servings.
Per serving: Calories 675, Total Fat 30 g, Saturated Fat 10 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 3 g, Cholesterol 86 mg, Sodium 1004 mg, Carbohydrate 67 g, Total Sugar 10 g, Fiber 4 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 144%, Calcium 33%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet