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Epicurious

Fish and Pickled Onion Sandwiches

4.8

(5)

This recipe can be prepared in 45 minutes or less.

Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

Recipe information

  • Yield

    Serves 2; can be doubled

Ingredients

2 6-ounce catfish fillets, each cut into 3 pieces Yellow cornmeal
2 1/2 tablespoons vegetable oil
1 large sweet onion (such as Vidalia or Maui), thinly sliced
3 tablespoons white wine vinegar
3 teaspoons chopped fresh thyme
2 kaiser rolls, split, lightly toasted
Purchased tartar sauce

Preparation

  1. Step 1

    Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.

    Step 2

    Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and sauté until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.

    Step 3

    Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top.

TagsSandwichCatfishFishSeafoodOnionRoot VegetableVegetableCornmealFlourMainDinnerNut FreeDairy Free30 Minutes or LessSauteBon Appétit
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