Fried Catfish Rolls2015-06-16
- 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
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