Catfish Po-Boys with Pesto and Roasted Red Peppers

Serving Size: 4

★Save Recipe

What you’ll need:

4 U.S. Farm-Raised Catfish fillets, 2-3 ounces
1 egg, beaten
1 cup Italian seasoned breadcrumbs, add salt and pepper to taste
¼ cup vegetable oil (option: ½ olive oil and ½ canola oil mixture)
4 (4-inch) rolls, split or French bread cut into 4-inch pieces

½ cup prepared pesto sauce (Basil pesto can be found in the jarred spaghetti section of the grocery store)
8 jarred roasted red pepper halves (or sliced roasted red peppers)
8 lettuce leaves
8 thin slices provolone cheese

How to prepare:

In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg; then coat in breadcrumbs, shaking off excess.

In a large skillet, heat oil over medium-high heat. (375º F for an electric skillet). Cook the fillets, a few at a time until golden brown and opaque in center, about 3 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto.

On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.

Serves 4

Print Recipe