Ingredients
1
18-inch-long French-bread baguette, cut crosswise into 4 equal pieces
1/2
cup all purpose flour
4
catfish fillets (each about 5 ounces)
1
large tomato, thinly sliced
Directions
1.
Stir first 3 ingredients in small bowl to blend; season with salt and pepper. Cut bread pieces in half horizontally. Spread bottom halves with curried mayonnaise.
2.
Whisk cornmeal and flour in shallow bowl to blend. Pour milk into another shallow bowl. Dip each fillet into milk, then into cornmeal mixture to coat. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add fillets; sauté until cooked through and brown, about 5 minutes per side.
3.
Place fillets on bread bottoms. Top with tomato, lettuce, and bread tops.
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