Fish and Pickled Onion Sandwiches

• 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

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

catfish fillets, vegetable oil, sweet onion, white wine vinegar, thyme, kaiser rolls, tartar sauce

Taken from www.epicurious.com/recipes/food/views/fish-and-pickled-onion-sandwiches-101938 (may not work)