Ingredients

• 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
• 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

Directions

1. Sprinkle fish with ¼ teaspoon pepper and salt. Sprinkle with cornmeal.
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat.
3. 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.
4. Combine cider vinegar, mayonnaise, mustard, sugar, and remaining ¼ teaspoon black pepper in a medium bowl, stirring with a whisk.
5. Add green cabbage, red cabbage, sliced apple, and red onion; toss to coat.
6. Place 1 fillet on bottom half of each Kaiser roll. Top each serving with about ½ cup slaw and top half of roll.

Notes

• With Tangy Slaw