Fried-Catfish Rolls

Total Time:
30 min
10 min
20 min

4 servings

  • 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

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