Highland Kitchen uses house-made mayo for remoulade; we call for store-bought as a time-saver. For even more convenience, substitute about 5 tablespoons of prepared spicy dry rub. Use a soft, airy loaf, rather than a chewy rustic bread for this.
|1||tablespoon whole grain mustard|
|1/4||cup chopped capers|
|1/4||cup chopped pickles|
|1/2||teaspoon Old Bay Seasoning|
|Dash of hot sauce|
|1||teaspoon apple cider vinegar|
|Juice of 1/2 lemon|
|Salt, to taste|
1. In a bowl, stir together the mayonnaise, mustard, caper, pickles, shallot, paprika, Old Bay, hot sauce, vinegar, lemon, and salt.
2. Taste for seasoning and add more salt, if you like. Cover and refrigerate.
|5||tablespoons prepared spice rub|
|4||catfish fillets (each 6 ounces)|
|1||loaf French or Italian bread, cut into four 6-inch rolls and halved lengthwise|
|4||tablespoons butter, at room temperature|
|4||leaves romaine lettuce, cut into shreds|
|1||medium tomato, chopped|
|1||cup chopped pickles|
2. Sprinkle the rub all over the catfish, pressing it into the fish.
3. Butter the rolls on the cut sides. Place them, buttered sides up, onto a rimmed baking sheet.
4. Heat a cast-iron skillet or another skillet with an ovenproof handle over high heat. When it is hot, cook the fillets on one side without moving for 3 minutes. Turn and transfer the skillet to an upper rack in the oven. Cook for 5 minutes or until the fish is cooked through.
5. Slide the rolls onto a lower rack in the oven. Toast for 5 minutes, watching carefully, or until golden.
6. Set the bottom half of the rolls on a platter. Divide lettuce, tomato, and pickles evenly among them. Top with a fish fillet and a generous spoonful of remoulade. Adapted from Highland Kitchen