2 tablespoons canola oil
2 catfish filets
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons coarsely chopped fresh thyme leaves
2 sourdough sandwich rolls, toasted
2 romaine lettuce leaves
For the Sauce
½ cup mayonnaise
1 clove freshly grated garlic
1 tablespoon chipotle adobo sauce
2 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Heat the oil in a cast-iron skillet over medium-high heat, until slightly smoking.
Mix the salt, black pepper, cayenne pepper, onion and garlic powder, and thyme together in a small bowl. Coat the fish evenly with the seasoning and place in the skillet.
Toast sandwich rolls.
Cook on each side until seasonings darken, about 3 to 5 minutes. Flip fish on other side and cook for an additional 4 minutes. Remove from skillet.
In a small bowl, mix together the mayonnaise, grated garlic, chipotle sauce, and lemon juice. Season with salt and pepper.
To assemble, lather sauce on each side of bread, top with lettuce and catfish, and serve. Cook with soul. Eat with pleasure!