Cornmeal-Dusted Catfish Sandwiches With Tangy Slaw

• 4 (5-ounce) catfish fillets
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon kosher salt
• 1 1/2 tablespoons coarse cornmeal
• 2 teaspoons canola oil
• 2 tablespoons cider vinegar
• 2 tablespoons canola mayonnaise
• 2 teaspoons stone-ground mustard
• 1 teaspoon sugar
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup thinly sliced green apple
• 1/2 cup thinly sliced red onion
• 4 Kaiser rolls, lightly toasted

1. Sprinkle fish with 1/4 teaspoon pepper and salt. Sprinkle with cornmeal. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 4 minutes on each side or until done. Set aside; keep warm.
2. Combine cider vinegar, mayonnaise, mustard, sugar, and remaining 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Add green cabbage, red cabbage, sliced apple, and red onion; toss to coat. Place 1 fillet on bottom half of each Kaiser roll. Top each serving with about 1/2 cup slaw and top half of roll.

freshly ground black pepper, kosher salt, coarse cornmeal, canola oil, cider vinegar, canola mayonnaise, stoneground mustard, sugar, green cabbage, red cabbage, green apple, red onion, kaiser rolls

Taken from www.myrecipes.com/recipe/cornmeal-dusted-catfish-sandwiches-tangy-slaw (may not work)