Cornmeal-Dusted Catfish Sandwiches

For the Fish: 4-5 oz catfish fillets ½ teaspoon freshly ground black pepper, divided ¼ teaspoon kosher salt 1 ½ tablespoons coarse cornmeal 2 tablespoons canola oil

For the Slaw: 2 tablespoons cider vinegar 2 tablespoons canola mayonnaise 2 teaspoons stone-ground mustard 1 teaspoon sugar 1 cup shredded green cabbage 1 cup shredded red cabbage ½ cup thinly sliced green apple ½ cup thinly sliced red onion 4 Kaiser rolls, lightly toasted

Sprinkle fish with ¼ 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; keep warm. For extra crispy fish, fry in a deep fryer. Combine cider vinegar, mayonnaise, mustard, sugar, and remaining ¼ 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 ½ cup slaw and top half of roll.