- 1/2 cup mayonnaise
- 3/4 teaspoon fresh-ground black pepper
- 1/8 teaspoon cayenne
- 4 large crusty rolls, split
- 3/4 cup cornmeal
- 1 1/4 teaspoons salt
- 1/2 teaspoon dried thyme
- 2 pounds catfish fillets
- 2 eggs, beaten to mix
- 1/4 cup cooking oil
- 3 cups tender greens, such as spinach or leaf lettuce
- In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.
- In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.
- In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.