Ingredients:
1/2 c. mayonnaise
1 Tbsp. curry powder
1 Tbsp. fresh lemon juice
1 (18 inch long) French bread baguette, cut crosswise into 4 equal pieces or buns
1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1/2 c. whole milk
4 catfish fillets (about 5 oz. each)
3 Tbsp. olive oil
1 large tomato, thinly sliced
4 Boston lettuce leaves
Directions:
Stir first 3 ingredients in a small bowl, to blend; season with salt and pepper. Cut bread pieces in half horizontally. Spread bottom halves with curried mayonnaise.
Whisk cornmeal and flour in shallow bowl. Dip each fillet in milk, then into cornmeal mixture to coat. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add fillets; saute until cooked through and brown, about 5 minutes per side.
Place fillets on bread bottoms. Top with tomato, lettuce and bread tops.
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