This recipe can be prepared in 45 minutes or less.

Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

Serves 2; can be doubled.

INGREDIENTS

  • 26-ounce catfish fillets, each cut into 3 piecesyellow cornmeal
  • 2 1/2tablespoons vegetable oil1large sweet onion (such as vidalia or maui), thinly sliced
  • 3tablespoons white wine vinegar
  • 3teaspoons chopped fresh thyme2kaiser rolls, split, lightly toasted
  • purchased tartar sauce

    DIRECTIONS

    Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.


    Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and sauté until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.


    Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top.