Creole Catfish Sandwiches

• 1 teaspoon cornstarch
• 2 teaspoons lemon juice
• 1/2 teaspoon hot sauce
• 1 large egg white
• 1/3 cup fresh breadcrumbs
• 3 tablespoons yellow cornmeal
• 1 teaspoon Creole seasoning (such as Tony Chachere's)
• 1/4 teaspoon black pepper
• 4 (4-ounce) farm-raised catfish fillets
• Cooking spray
• 2 tablespoons reduced-fat mayonnaise
• 2 teaspoons Creole mustard
• 4 (2 1/2-ounce) Philly-style hoagie rolls, toasted
• 4 curly leaf lettuce leaves
• 8 (1/4-inch-thick) slices tomato

1. Preheat oven to 450u0b0.
2. Combine first 4 ingredients in a shallow dish. Combine breadcrumbs and next 3 ingredients in another shallow dish.
3. Dip fish fillets in egg white mixture. Dredge fish in breadcrumb mixture, pressing firmly to coat. Place fish on a wire rack; let stand 10 minutes. Place jelly-roll pan in oven to heat while fish stands.
4. Coat fish well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place fish on pan in a single layer. Bake at 450u0b0 for 25 minutes or until fish flakes easily when tested with a fork.
5. While fish bakes, combine mayonnaise and mustard. Spread mayonnaise mixture evenly on 1 side of each hoagie roll; top each roll with 1 lettuce leaf, 1 catfish fillet, and 2 tomato slices. Top with remaining bread.

cornstarch, lemon juice, hot sauce, egg white, fresh breadcrumbs, yellow cornmeal, creole seasoning, black pepper, cooking spray, mayonnaise, creole mustard, hoagie rolls, curly leaf, tomato

Taken from www.myrecipes.com/recipe/creole-catfish-sandwiches (may not work)