BLT Catfish Sandwiches Recipe

BLT Catfish Sandwiches Recipe photo by Taste of Home

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A classic gets a rockin’ new twist with lemon-grilled catfish and tangy chili sauce instead of mayo. I love to serve these sandwiches with sweet red pepper strips and grilled potato wedges. They’re always a huge hit! —Mary Ann Dell, Phoenixville, Pennsylvania

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BLT Catfish Sandwiches Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 tablespoons chili sauce
2 tablespoons ketchup
1/4 teaspoon hot pepper sauce
4 tablespoons lemon juice, divided
4 catfish fillets (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 slices whole wheat bread, toasted
8 cooked bacon strips
4 lettuce leaves
4 thin slices tomato
4 slices red onion

Directions

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. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 465 calories, 20 g fat (5 g saturated fat), 94 mg cholesterol, 1,069 mg sodium, 31 g carbohydrate, 4 g fiber, 39 g protein.

Originally published as BLT Catfish Sandwiches in Simple & Delicious April/May 2012, p41

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).