Ingredients
1 tbsp. canola oil
1 c. panko (Japanese bread crumbs)
1 tsp. Old Bay seasoning
1/4 c. fromage blanc (see Tips & Techniques)
1 tbsp. Dijon mustard
1 tbsp. freshly squeezed lemon juice
1/2 tsp. Tabasco sauce
3 tbsp. chopped cornichons
1 tbsp. finely chopped flat-leaf parsley
2 tsp. finely chopped tarragon
salt
Freshly ground black pepper
4 kaiser or whole wheat sesame-seed rolls
4 skinless catfish fillets
Lettuce
tomatoes
Preparation
Step 1In a small skillet, heat the canola oil. Add the panko crumbs and cook over moderately low heat, stirring, until they’re golden, 5 minutes. Stir in the Old Bay and transfer the toasted crumbs to a plate.Step 2In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley, and tarragon and season the rémoulade with salt and pepper.Step 3Light a grill or preheat a grill pan. Oil the grates. Grill the rolls cut side down until lightly toasted. Transfer the rolls to plates and spread with the rémoulade.Step 4Brush the fish with canola oil and season with salt and pepper. Grill over moderate heat, turning once, until the fish is cooked through, about 8 minutes. Transfer the fish to a plate. Press each fillet into the panko and transfer to a toasted roll. Top with lettuce and tomato, close the sandwiches, and serve.
