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1
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
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2
Cut the catfish into fingers.
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3
Set aside.
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4
Finely grind the pecans into crumbs in a food processor.
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5
Cook's Note: Do not over process the nuts or they will become too oily, like a nut butter, and unsuitable to use as a breading.
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6
Add the pecan crumbs to a casserole dish.
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7
Measure the buttermilk in a 1-cup liquid measure.
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8
Add the egg and beat well together.
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9
Pour into an 8 by 8-inch casserole dish.
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10
Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish.
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11
Whisk together to combine.
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12
Set up an assembly line.
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13
Dredge catfish through the buttermilk mixture, then through the pecan mixture.
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14
You may need to press the pecans into the catfish to adhere.
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15
Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes.
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16
Remove to a paper towel lined sheet tray to drain.
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17
Spread some Honey Mustard Sauce on inside of the toasted rolls.
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18
Add sliced tomatoes, lettuce and the catfish fingers.
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19
Serve and enjoy warm.
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20
Mix all the ingredients into a small mixing bowl.
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21
Cover with plastic wrap and store in the refrigerator until ready to use.
