Fried Catfish Roll
Our family has always loved New England lobster rolls so this adaptation made perfect sense for catfish. It’s always exciting to find a new use for catfish in a classic favorite.
Vegetable oil, for frying.
1 to 2 jalapeno or serrano peppers, diced (remove seeds for less heat).
2 green onions, roughly chopped.
1/2 cup mayonnaise.
Kosher salt and freshly ground pepper.
1/2 cup instant flour (such as Wondra).
1 lb. Simmons Catfish Fillets, Strips, or Bites, cut into ½-inch chunks.
1 6-count package potato hot dog buns.
2 tablespoons unsalted butter, melted.
1/2 cup diced bread and butter pickles.
1 cup cherry tomatoes, sliced lengthwise.
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, green onion, and mayonnaise 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 5 minutes. Remove from the oil with a slotted spoon and drain on a plate with paper towels; let cool. Preheat the broiler.
While the fish cools, split the hot dog buns 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, tomatoes, pickles, and celery; divide among the buns.