Fried-Catfish Rolls Recipe

Name: Fried-Catfish Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

1
Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.
2
Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth.
3
Season with salt and pepper.
4
Place the flour in a bowl and season with salt and pepper.
5
Dredge the catfish in the flour; shake off any excess in a strainer.
6
Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute.
7
Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool.
8
Preheat the broiler.
9
While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns).
10
Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.
11
Toss the fried catfish with the spiced mayonnaise; divide among the buns.
12
Garnish with tomato, pickles and celery.
13
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
14
Photograph by Antonis Achilleos

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 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, and more.

Yes, Fried-Catfish Rolls 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.

Fried-Catfish Rolls

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