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Catfish Po-Boys with Pesto & Roasted Red Peppers

Catfish Po-Boys with Pesto & 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

  1. In separate shallow bowls, place egg and breadcrumbs.  Dip each catfish fillet into egg; then coat in breadcrumbs shaking off excess.
  2. 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.
  3. 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.