Fried-Catfish Rolls

• 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

vegetable oil, serrano peppers, scallions, mayonnaise, pickling liquid, kosher salt, flour, catfish fillets, buns, unsalted butter, tomato, celery

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fried-catfish-rolls-recipe.html (may not work)