Zane's Catfish BLT's

Serves: 5
Total Calories: 718


Zane's Cocktail Sauce:
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons bottled capers, drained and diced
1 tablespoon Dijon style mustard
1 tablespoon fresh lemon juice
1 tablespoon bottled seafood cocktail sauce
1 teaspoon lemon zest
1/8 teaspoon cayenne pepper
1 salt and pepper to taste
Fish BLT'S:
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, seasoned with salt and pepper
1 cup cornmeal
2 pounds catfish filets, cut into 8 (4-ounce) portions
1 vegetable oil for deep-frying
8 soft sandwich or sourdough rolls, split
1 cup shredded iceberg lettuce
2 ripe tomatoes, sliced thin
1/2 red onion, sliced thin
16 slices bacon, cooked


Zane's Cocktail Sauce:
In a bowl, combine all ingredients. Chill covered at least one hour.

Fish BLT'S:
Beat eggs with salt and cayenne. Place flour, cornmeal, and eggs in 3 separate shallow dishes. Dredge catfish fillets in flour; shake off excess. Then dip fillets in egg mixture, and finally dredge in cornmeal. Transfer the fish to a plate. In a deep-fryer, heat enough oil to cover fillets to 375°, or in frying pan, heat 1 inch of oil to 375°. Fry the fish in batches for 2–4 minutes on each side, or until it is done inside and crispy golden on the outside. Drain on paper towels.

On each bottom half of roll, layer lettuce, tomatoes, onion, 2 slices of bacon, fish, and Cocktail Sauce. Top with upper half of the roll. Serve with fries or potato chips.

Nutritional Facts:

Serves: 5
Total Calories: 718
Calories from Fat: 352

This Zane's Catfish BLT's recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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