FISH AND PICKLED ONION SANDWICHES

Fish and Pickled Onion Sandwiches image

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 6-ounce catfish fillets, each cut into 3 pieces Yellow cornmeal
2 1/2 tablespoons vegetable oil
1 large sweet onion (such as Vidalia or Maui), thinly sliced
3 tablespoons white wine vinegar
3 teaspoons chopped fresh thyme
2 kaiser rolls, split, lightly toasted
Purchased tartar sauce

Steps:

Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.
Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and sauté until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.
Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top.