- Yield : 4 servings
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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This information is per serving.
Saturated Fat11 grams
- 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.