Serves 4

For dressing:

1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) dill relish or diced dill pickles1 tbsp (15 mL) capers, chopped

1 tsp (5 mL) fresh garlic, minced

dash hot sauce

For catfish:

1/2 cup (125 mL) all purpose flour

1 egg

1 cup (250 mL) cornflake crumbs

1 tsp (5 mL) dried oregano

salt & pepper

cayenne pepper

4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

3 tbsp (45 mL) vegetable oil

For sandwich:

4 egg buns or focaccia rolls

1 cup (250 mL) grated pepper Jack cheese

8 strips bacon, cooked

4 sections roasted red pepper

1 cup (250 mL) arugula

4 red onion slices

16 slices cucumber

For dressing, combine all ingredients and chill until ready to assemble.

For catfish, place flour in one dish, whisk egg and pour into a second dish and season cornflake crumbs with oregano, salt, pepper and cayenne in a third dish. Dredge catfish in flour, then dip in egg and then coat with seasoned crumbs. Heat oil in a large sauté pan over high heat and fry catfish for about 6 minutes on each side, until tender and fish flakes when touched with a fork. Keep warm.

To assemble club sandwiches, spread dressing on bottom of roll, and layer with catfish, cheese, bacon, red pepper, arugula, red onion and cucumber. Top with remaining dressing and serve immediately!

This delightful dish was created by Chefs Anna and Michael Olson especially to feature U.S. Farm-Raised Catfish.