- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 22 Times
The Husband tends to scorn the BLT as an “air sandwich.” Of course, it’s delicious--how can it not be as long as bacon is involved--but it’s hardly what you’d call filling. That’s why I’ve bulked up the traditional BLT with some “fried” fish. I’ve also tricked up the standard-issue mayo with some fresh basil and a little lemon zest. The result is a sandwich buff enough to kick sand in the face of the skinny little BLT. Indeed, this is a sandwich worthy of dinner entree status.
- 8 slices bacon (about 7 ounces)
- 2 plum tomatoes
- Kosher salt
- ¾ cup mayonnaise
- ¼ cup fresh basil leaves
- ½ teaspoon freshly grated lemon zest
- Freshly ground black pepper
- 4 slices firm white bread
- ¼ cup Wondra or unbleached all purpose flour
- 1 large egg
- Four 4-ounce catfish fillets
- ¼ cup extra virgin olive oil
- 8 slices rustic bread
- 4 large romaine lettuce leaves
1. Preheat the oven to 400°F. Arrange the bacon on a rack on a rimmed baking sheet and bake for 12 to 15 minutes or until crisp. Drain on paper towels.
2. Meanwhile, slice the tomatoes 1/3 inch thick. Lightly salt them on both sides and set them aside for 10 minutes; pat them dry. Combine the mayonnaise, basil, lemon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper in a blender and puree. Pulse the bread in a blender or food processor to make 2 cups fresh bread crumbs.
3. Spread out the flour and bread crumbs in separate pie plates lined with wax paper or parchment; beat the egg in a bowl. Season the catfish fillets with salt and pepper to taste; working with 1 fillet at a time, toss them in the flour, lifting the wax paper on both sides to move them around; shake off the excess flour. Dip them into the egg, letting the excess drip off, and finally into the crumbs, shaking off any excess.
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Saute the catfish for about 5 minutes per side or until golden and just cooked through. Add the remaining 2 tablespoons olive oil when you turn the pieces.
5. Toast the bread. Place 4 slices on serving plates and spread the top sides with some of the mayonnaise mixture; top each with lettuce, bacon, tomatoes, and a catfish fillet. Spread one side of the remaining toast slices with the mayonnaise mixture and place them, mayo side down, on the sandwiches. Cut each sandwich in half and serve.
© 2010 Sara Moulton Enterprises, Inc.
Nutritional information is based on 1/8 teaspoon added salt per serving.