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1 tablespoon canola oil, plus more for brushing
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1 cup panko (Japanese bread crumbs)
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1 teaspoon Old Bay seasoning
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1/4 cup fromage blanc (see Note)
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1 tablespoon Dijon mustard
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1 tablespoon freshly squeezed lemon juice
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1/2 teaspoon Tabasco sauce
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3 tablespoons chopped cornichons
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1 tablespoon finely chopped flat-leaf parsley
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2 teaspoons finely chopped tarragon
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Salt and freshly ground black pepper
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4 kaiser or whole wheat sesame-seed rolls, split
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Four 6-ounce skinless catfish fillets
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Lettuce and sliced tomatoes, for serving
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In 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.
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In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley and tarragon and season the remoulade with salt and pepper.
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Light 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 remoulade.
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Brush 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.
Notes
One serving 443 cal, 33 gm carb, 21 gm fat, 4.4 gm sat fat, 35 gm protein, 3 gm fiber.
