Ingredients for Catfish Sandwiches With Creole Mayonnaise
- cooking spray, as needed for greasing
- 4 (4 ounce) catfish fillets
- 2 teaspoons Cajun seasoning
- 4 hamburger buns, split
- 1/2 cup fat-free mayonnaise
- 1 tablespoon minced shallots
- 1 teaspoon whole grain Dijon mustard
- 1 tablespoon fresh lemon juice
- 4 lettuce leaves
- 2 medium tomatoes, sliced
- 2 tablespoons sweet pickle relish
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How to Make Catfish Sandwiches With Creole Mayonnaise
- Prepare the Creole Mayonnaise: In a small bowl, whisk together mayonnaise, shallots, Dijon mustard, and lemon juice. Set aside.
- Preheat your grill pan or skillet over medium-high heat. Lightly coat with cooking spray.
- Season the catfish fillets evenly with Cajun seasoning.
- Add the fillets to the preheated pan and cook for 4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
- While the fish cooks, place the split buns, cut-side down, in the pan during the last minute of cooking time to toast lightly.
- Remove the fish and buns from the pan.
- Assemble the sandwiches: Place lettuce leaves on the bottom half of each bun.
- Top each with a catfish fillet and a tomato slice.
- Spoon 1/2 tablespoon (or to taste) of the sweet pickle relish onto each tomato slice.
- Spread 1 tablespoon of the Creole mayonnaise mixture onto the cut side of each top bun.
- Place the top buns on the sandwiches and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
17g
Carbs
9g
