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BLT Catfish Sandwiches

A classic gets a rockin' new twist with lemon-grilled catfish and tangy chili sauce instead of mayo. I love to serve these sandwiches with sweet red pepper strips and grilled potato wedges. They're always a huge hit! —Mary Ann Dell, Phoenixville, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 tablespoons chili sauce
  • 2 tablespoons ketchup
  • 1/4 teaspoon hot pepper sauce
  • 4 tablespoons lemon juice, divided
  • 4 catfish fillets (6 ounces each)
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 8 slices whole wheat bread, toasted
  • 8 cooked bacon strips
  • 4 lettuce leaves
  • 4 thin slices tomato
  • 4 slices red onion


  • In a small bowl, combine the chili sauce, ketchup, pepper sauce and 2 tablespoons lemon juice; set aside.
  • Drizzle remaining lemon juice over fillets; sprinkle with lemon-pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • Grill catfish, covered, over medium-hot heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
  • Layer four slices of toast with catfish, bacon, lettuce, tomato and onion. Spread sauce mixture over remaining toast slices; place on top.
Nutrition Facts
1 sandwich: 465 calories, 20g fat (5g saturated fat), 94mg cholesterol, 1069mg sodium, 31g carbohydrate (8g sugars, 4g fiber), 39g protein.

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