By Kira Wills, Guest Blogger, Girl Meats Fork
In the midwest and other cold areas, the snow is melting. The sun shines brighter than it has in months. Birds are chirping. All of the signs are pointing to the obvious: Spring has sprung and summer is hot on its heels. That means short-shorts, flirty sundresses and *gulp* bikinis! Am I the only one panicking about the bikinis?
Thankfully, there is still time to make a change from the rib-sticking lasagnas and mashed potatoes and gravies of winter to a lighter fare. Please don’t grit your teeth and prepare for rice cakes and boiled chicken. The food I cook and love has to deliver big flavors and this catfish sandwich has flavor to spare.
Catfish is one of my favorite foods. I was a picky eater as a child, but I would happily chow down on catfish!
Catfish is traditionally served breaded in cornmeal and fried—that’s how my mom makes it and that’s how I love it. To switch it up, I decided to riff on blackened fish and just play with spices. The result was a flavorful, healthier sandwich that is ready in 20 minutes!
| Catfish Sandwiches with Lemon Aioli
2 medium-to-large catfish fillets Salt Pepper Cumin Paprika Garlic Powder Cayenne Olive Oil 1 to ½ cups wild arugula 4 hamburger buns, toasted Lemon Aioli, recipe as follows
Rinse fish. Pat dry. Cut in half cross-wise. Season both sides of fish with all spices. Make sure to be a bit more generous with the paprika and more conservative with the cumin and cayenne, unless you want it spicy. Heat a cast iron skillet and 1 teaspoon of olive oil in pan over medium heat. When skillet is very hot—but not smoking—add two filet halves. Cook until golden to dark brown on both sides, about 3 to 5 minutes per side. While fish is cooking, toast buns if desired. When fish is done, place it on plate to rest for 1 to 2 minutes. Spread Lemon Aioli (recipe follows) on the bottom bun. Add fish fillet. Add arugula and top bun. Enjoy. NOTE: You can sustitute tilapia fillets in place of catfish. Lemon Aioli ½ cup mayonnaise 2 tablespoons lemon juice 1 teaspoon garlic powder or 1 clove of garlic, minced Salt, Pepper
Mix mayonnaise, lemon juice and garlic powder together in a bowl. Season with salt and pepper to taste. If possible, chill in fridge to marry flavors.
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