Crispy Catfish Fingers with Chile Remoulade

 

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  • Total Time:
  • Servings: 6

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Ingredients

remoulade
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Chinese chile-garlic sauce or other chile paste, such as sambal oelek
catfish
  • 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

How to make this recipe

  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. In a second pie plate, combine the panko with the Old Bay. Put the flour in a sturdy plastic or paper bag and season with salt and pepper.
  3. Line a plate with wax paper. Add the catfish to the bag and gently shake to coat. Transfer the fish to a strainer and shake off any excess flour. Working in batches, dip the catfish in the eggs and then in the panko. Transfer the breaded fish to the prepared plate.
  4. In a large skillet, heat the oil until shimmering. Add half of the fish to the skillet and fry over moderately high heat, turning once, until golden and crisp, about 5 minutes. Transfer the fried fish to paper towels and repeat with the remaining fish.
  5. Arrange the catfish fingers on a platter and sprinkle lightly with salt. Serve right away, passing the remoulade at the table.
Contributed By Published September 2012

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