Catfish On A Roll—In Less Than 10 Minutes The Lure Of Catfish—vU.S. farm-raised catfish sandwichessizzle. (NAPSA)—Sandwiches are a staple for most of us, but it’s easy to get in a rut, making or ordering the sameold 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 min- utes, this world-class sandwichis ready to enjoy. Once youre 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-Ameri- can 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 Cat- fish 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 cookit! 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) “%4 cup vegetable oil 4 4-inch longrolls, split or 8 slices of bread *% 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 opaquein the center, 3 to 4 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto. On bottomsof rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.
