Blt Catfish Sandwiches Recipes

BLT CATFISH SANDWICHES

Steps:

• In a small bowl, combine the chili sauce, ketchup, pepper sauce and 2 tablespoons lemon juice; set aside., Drizzle remaining lemon juice over fillets; sprinkle with lemon-pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill catfish, covered, over medium-hot heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Layer four slices of toast with catfish, bacon, lettuce, tomato and onion. Spread sauce mixture over remaining toast slices; place on top.

CRUNCHY CATFISH SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
• In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
• In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
• Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
• To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

CLASSIC BLT SANDWICH

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!

BLT FISH SANDWICHES

Steps:

• Heat a grill pan over medium heat and cook bacon (I use thick peppered bacon which takes longer to cook -- about 10-20 minutes). Drain on paper towels.
• Drain excess grease from pan and after salt and peppering fish cook fish in same pan (5-10 minutes per side depending on thickness of fish).
• In a small bowl mix together dressing (mayo - salt and pepper).
• Toast buns and spread mayo mixure on bottom of bun, add lettuce tomato slice, bacon and 1 piece fish top with lettuce and tomato and top bun (spead with mayo mixture) mayo side down.
• Repeat for rest of the sandwiches.