Fried Catfish Rolls

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m


  • Vegetable oil, for frying
  • 1 to 2 jalapeno or serrano peppers, diced (remove seeds for less heat)
  • 2 scallions, roughly chopped
  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons pickling liquid, plus sliced pickles for garnish
  • Kosher salt and freshly ground pepper
  • 1/2 cup instant flour (such as Wondra)
  • 1 pound catfish fillets, cut into 1/2-inch chunks
  • 1 12 -count package miniature potato buns (do not separate)
  • 2 tablespoons unsalted butter, melted
  • 1 large ripe tomato, thinly sliced
  • 1 stalk celery, thinly sliced


Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.

Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper.

Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.

While the fish cools, divide the buns into four 3-roll rows (they’ll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.

Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.

Per serving: Calories 781; Fat 53 g (Saturated 11 g); Cholesterol 78 mg; Sodium 675 mg; Carbohydrate 51 g; Fiber 3 g; Protein 26 g

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Recipe Type: , , Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe


Related Recipes:
  • Salmon Baked in Foil

  • Cedar Plank-Grilled Salmon with Cilantro Pesto

  • Simple Lemon-Herb Roasted Salmon

  • Roasted Salmon with Creamed Leeks

  • Slow Roasted Salmon with Sage and Parsley Pistou

Leave a Reply