Recipe of the Day: Fried-Catfish Rolls

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Recipe of the Day Header Image

Fried-Catfish Rolls
August 18, 2011
Food Network MagazineRecipe courtesy of Food Network Magazine
Toss fried catfish with spiced mayonnaise and serve on thick potato
 rolls. Garnish with tomato, pickles and celery.

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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

  • 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

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