Instructions: Prepare the tartar sauce by mixing all the ingredients together in a small bowl. Refrigerate until needed.

Toast the sourdough slices, spread lightly with butter and rub them with the whole garlic clove. Cover to keep the toast warm.

Put the buttermilk in a large, shallow bowl. On a large plate, stir together the flour, cornmeal, cayenne, thyme, salt and pepper. Dip each catfish fillet into the buttermilk, allowing excess to drip off, then thoroughly coat in the flour mixture, patting to remove excess.

Heat the vegetable oil in a large, heavy skillet. Add the catfish fillets and cook over medium-high heat until well browned and just opaque through, about 3 minutes on each side.

Arrange the garlic toast on individual plates and top the toast with the arugula leaves. Set the catfish fillets on the greens and top with a dollop of jalapeno tartar sauce. Serve right away.

This recipe yields 4 servings.

Comments: Breaded and pan-fried is the classic way to prepare catfish.

This recipe does just that - with a classic Southern buttermilk and cornmeal breading - then tops off the fillet with a dollop of zippy jalapeno tartar sauce. Served on a piece of garlic toast, its a meal-in-a-sandwich.

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