1. Preheat oven to 425 °F. Cover a large baking sheet with foil & lightly coat with cooking spray. Set aside.
  2. In a shallow bowl, add milk & eggs. Whisk together. In a separate shallow bowl, add cornmeal, flour & cayenne pepper. Stir to combine.
  3. Dip catfish into the egg mixture, then completely coat in the cornmeal mixture. Place coated fish on baking sheet & lightly coat tops with cooking spray. Bake 20 minutes, or until fish flakes easily with a fork, flipping once halfway through baking. Add rolls to baking sheet & toast 2-3 minutes before fish is done.
  4. Meanwhile, in a large bowl combine coleslaw mix, mayo, yogurt, vinegar & pepper. Mix well.
  5. Serve each fillet on a roll with coleslaw.


Add chipotle pepper powder to your mayo to give this sandwich a kick!

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Nutrition Facts

6 servings per recipe
Serving size (294g)
Amount per serving
% Daily Value*
Total Fat 15g 19%
    Saturated Fat 3g 0%
    Trans Fat 0g  
Cholesterol 115mg 38%
Sodium 550mg
Total Carbohydrate 51g 19%
    Dietary Fiber 5g 18%
    Total Sugars 8g  
    Includes 0g Added Sugars 0%
Protein 32g  
Vitamin D 1mcg 6%
Calcium 142mg 10%
Iron 3mg 15%
Potassium 740mg 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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