Fried-Catfish Rolls

Name: Fried-Catfish Rolls
Ingredients: 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

12 ingredients

14 steps

Ingredients

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

Directions

1

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

Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth.
3

Season with salt and pepper.
4

Place the flour in a bowl and season with salt and pepper.
5

Dredge the catfish in the flour; shake off any excess in a strainer.
6

Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute.
7

Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool.
8

Preheat the broiler.
9

While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns).
10

Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.
11

Toss the fried catfish with the spiced mayonnaise; divide among the buns.
12

Garnish with tomato, pickles and celery.
13

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
14

Photograph by Antonis Achilleos