3 cups tender greens such as spinach or leaf lettuce ( 2 ounces)
0.8 teaspoon fresh-ground pepper black
0.5 cup mayonnaise
1.3 teaspoons salt
Equipment
bowl
frying pan
paper towels
Directions
In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne.
Spread the mayonnaise mixture on the rolls.
In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.
In a large nonstick frying pan, heat the oil over moderate heat.
Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets.
Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.
Fish Alternatives: Substitute moderately firm, lean fillets for the catfish. Scrod, rockfish, ocean perch, haddock, or tilefish are good options.
Wine Recommendation: These laid-back catfish sandwiches will be great with beer or with a straightforward, gulpable red wine. Choose a gamay from California or a Beaujolais from France, which is also made from the gamay grape. Chill the wine slightly for maximum enjoyment.
