Ingredients
½cupmayonnaise
¾tspfresh-ground black pepper
1tspcayenne
4largecrusty rolls
¾cupcornmeal
1¼tspsalt
½tspdried thyme
2lbscatfish fillets
2eggs
¼cupcooking oil
3cupstender greens
Preparation
In a small bowl, combine the mayonnaise, ½ 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 ¼ teaspoon of black pepper.
Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess.
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 ¾-inch-thick fillets.
Drain the fish on paper towels.
Sandwich the catfish and greens in the rolls.
