Cornmeal-Dusted (cat)Fish Sandwiches with Tangy Slaw

It's summer time in Seattle, and nothing says summer time like fried fish! We have been eating a fair amount of fish and chips lately (there is a great place called Seattle Fish Co. right near our new apartment), and I swear there is nothing better than a well cooked fish and chips.

I was flipping through a Cooking Light magazine (which, by the way, I am not 100% sure how I started getting), and I saw this recipe for a friend fish sandwich and thought it looked yummy and slightly healthier than my Fish and Chips. We made it tonight with Rockfish instead of Catfish, and we loved it! A little dab of hot sauce on the end really brought this sandwich to a whole new level.

Cornmeal-Dusted (cat)Fish Sandwiches with Tangy Slaw 

Courtesy of Cooking Light July 2015 Issue

Ingredients
4 (5 ounce) catfish fillets (we used Rock Fish)
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
1 and 1/2 tablespoon coarse cornmeal
2 teaspoons canola oil
2 tablespoons cider vinegar
2 tablespoons canola mayonnaise
2 teaspoons stone-ground mustard
1 teaspoon sugar
1 cup shredded red cabbage
1 cup shredded green cabbage
1/2 cup thinly sliced green apple
1/2 cup thinly sliced red onion
4 Kaiser rolls, lightly toasted

Directions
1. Sprinkle fish with 1/4 teaspoon pepper and salt. Sprinkle with cornmeal. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 4 minutes on each side or until done. Set aside and keep warm.

2. Combine cider vinegar, mayo, mustard, sugar and remaining 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Add green cabbage, red cabbage, sliced apple, and red onion; toss to coat. Place 1 fillet on bottom half of each Kaiser roll. Top each serving with about 1/2 cup slaw and top half of roll.