Crispy Catfish Fingers with Chile Remoulade

1. 1

   In a small bowl, whisk the mayonnaise with the pickle relish and chile-garlic sauce.

2. 2

   In a pie plate, beat the eggs with 2 tablespoons of water.

3. 3

   In a second pie plate, combine the panko with the Old Bay.

4. 4

   Put the flour in a sturdy plastic or paper bag and season with salt and pepper.

5. 5

   Line a plate with wax paper.

6. 6

   Add the catfish to the bag and gently shake to coat.

7. 7

   Transfer the fish to a strainer and shake off any excess flour.

8. 8

   Working in batches, dip the catfish in the eggs and then in the panko.

9. 9

   Transfer the breaded fish to the prepared plate.

10. 10

    In a large skillet, heat the oil until shimmering.

11. 11

    Add half of the fish to the skillet and fry over moderately high heat, turning once, until golden and crisp, about 5 minutes.

12. 12

    Transfer the fried fish to paper towels and repeat with the remaining fish.

13. 13

    Arrange the catfish fingers on a platter and sprinkle lightly with salt.

14. 14

    Serve right away, passing the remoulade at the table.

* Per serving · 4 servings · Values may vary.