Catfish Po'Boys with Pesto and Roasted Red Peppers

4 Lauren Farms 2-3 oz. catfish fillets
1 egg, beaten
1 cup Italian seasoned breadcrumbs, add salt and pepper to taste
¼ cup vegetable oil   *option: ½ olive oil and ½ canola oil mixture
4 four inch rolls, split or French bread cut into 4 inch pieces
½ cup prepared pesto sauce (Basil pesto can be found in the jarred spaghetti section of the grocery store)
8 jarred roasted red pepper halves (or sliced roasted red peppers)
8 lettuce leaves
8 thin slices provolone cheese

In separate shallow bowls, place egg and breadcrumbs.  Dip each catfish fillet into egg; then coat in breadcrumbs shaking off excess.
In a large skillet, heat oil over medium-high heat.  (* 375 for an electric skillet).  Cook the fillets, a few at a time until golden brown and opaque in center; about 3 minutes on each side; drain on paper towels.  Spread cut sides of the rolls with pesto.
On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet.  Place roll tops on fish.

Yield:  4 portions.