Ingredients

• 2 6-ounce catfish fillets, each cut into 3 pieces Yellow cornmeal
• 2 1/2 tablespoons vegetable oil
• 1 large sweet onion (such as Vidalia or Maui), thinly sliced
• 3 tablespoons white wine vinegar
• 3 teaspoons chopped fresh thyme
• 2 kaiser rolls, split, lightly toasted
• Purchased tartar sauce

Instructions

1. 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.
2. 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.
3. 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.