Cajun Catfish Sandwiches


1/2 cup flour
1 (8.5 oz.) box corn muffin mix
Canola oil, for frying
4 catfish fillets, about 1 1/2 lb.
2 tablespoons Cajun seasoning
1 egg
1 tablespoon water
  1. Pour canola oil in a large pot. Bring to medium-high heat. Cut catfish fillets in half. Pour flour into a mixing bowl. Combine 2 tablespoons Cajun seasoning and corn muffin mix in a separate mixing bowl.
  2. Whisk together water and egg in a separate mixing bowl to create egg wash.
  3. Dredge catfish fillet in flour. Dip into egg wash and then dip into corn muffin mix. Coat evenly (repeat with remaining fillets).
  4. Drop catfish in hot oil. Cook for 6 minutes (should be golden brown). Transfer to paper towels to drain.
  5. Combine capers, lemon juice, mayo, garlic, scallions and Cajun seasoning. Mix together very well.
  6. Spread remoulade on one side of each baked garlic bread slice. Place catfish on bread. Top with butter lettuce, red onions and tomatoes.
1 tablespoon capers (finely chopped)
2 1/2 teaspoons lemon juice
1 1/4 cups mayonnaise
1/2 teaspoon crushed garlic
1 scallion, (finely chopped)
1 teaspoon Cajun seasoning
Butter lettuce, for topping
Sliced red onions, for topping
1 loaf garlic bread, baked ccording to directions and sliced
Sliced tomatoes (for topping), (for topping)