Crispy Catfish Fingers with Chile Remoulade Recipe

Name: Crispy Catfish Fingers with Chile Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 2 tablespoons sweet pickle relish; 1 tablespoon Chinese chile-garlic sauce or other chile paste, such as sambal oelek; 2 large eggs; 3 cups panko (Japanese bread crumbs); 1 1/2 tablespoons Old Bay seasoning; 1/2 cup all-purpose flour; Salt and freshly ground pepper; 1 3/4 pounds catfish fillets, cut crosswise into 3-by-1-inch strips; 3 cups vegetable oil, for frying

Servings: persons

1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon Chinese chile-garlic sauce or other chile paste, such as sambal oelek
2 large eggs
3 cups panko (Japanese bread crumbs)
1 1/2 tablespoons Old Bay seasoning
1/2 cup all-purpose flour
Salt and freshly ground pepper
1 3/4 pounds catfish fillets, cut crosswise into 3-by-1-inch strips
3 cups vegetable oil, for frying

1
In a small bowl, whisk the mayonnaise with the pickle relish and chile-garlic sauce.
2
In a pie plate, beat the eggs with 2 tablespoons of water.
3
In a second pie plate, combine the panko with the Old Bay.
4
Put the flour in a sturdy plastic or paper bag and season with salt and pepper.
5
Line a plate with wax paper.
6
Add the catfish to the bag and gently shake to coat.
7
Transfer the fish to a strainer and shake off any excess flour.
8
Working in batches, dip the catfish in the eggs and then in the panko.
9
Transfer the breaded fish to the prepared plate.
10
In a large skillet, heat the oil until shimmering.
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
Transfer the fried fish to paper towels and repeat with the remaining fish.
13
Arrange the catfish fingers on a platter and sprinkle lightly with salt.
14
Serve right away, passing the remoulade at the table.

2194

kcal

Calories

211

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon Chinese chile-garlic sauce or other chile paste, such as sambal oelek, 2 large eggs, and more.

Yes, Crispy Catfish Fingers with Chile Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Catfish Fingers with Chile Remoulade

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