Fried-Catfish Rolls (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Season with salt and pepper.
3. 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.
4. 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.
5. Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.
6. 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
7. Photograph by Antonis Achilleos
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