Cooking Recipes Articel

Sandwiches are a staple for most of us
but it's easy to get in a rut
making or ordering the same old thing. Why not break out of the boring routine with a Southern-style po' boy stuffed with crispy-coated U.S. farm-raised catfish and all the trimmings? In less than 10 minutes
this world-class sandwich is ready to enjoy.

Once you're hooked on the mild
sweet flavor and convenience of U.S. farm-raised catfish
you'll want to keep a good thing going. Also try this versatile fish grilled or broiled with Cajun-style or jerk seasonings
in tacos and in chowder.

To be sure you're getting U.S. farm-raised catfish-ask for it by name. Not only is this all-American product a healthful
safe choice
but consumers have the satisfaction of knowing that it is farmed in an environmentally responsible way.

Visit www.catfishinstitute.com for more information and recipes. For a free U.S. Farm-Raised Catfish recipe leaflet
fax your request to (212)254-2452. And don't forget: You're gonna love U.S. farm-raised catfish any way you cook it!

Catfish Po' Boys

(Yield: 4 portions)

1 egg
beaten

1 cup Italian-seasoned breadcrumbs

4 U.S. farm-raised catfish fillets (about 6 ounces each)

1/4 cup vegetable oil

4 4-inch long rolls
split or 8 slices of bread

1/2 cup prepared pesto sauce

8 jarred roasted red pepper halves

8 lettuce leaves

8 thin slices provolone cheese

In separate shallow bowls
place egg and breadcrumbs. Dip each catfish fillet into egg
then coat in breadcrumbs
shaking off excess. In a large skillet
heat oil over medium-high heat. Cook the fillets
a few at a time
until golden brown and opaque in the center
3
to 4 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto. On bottoms of rolls
layer roasted red peppers
lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.