Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a small bowl, whisk the mayonnaise with the pickle relish and chile-garlic sauce.

Step 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.

Step 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.

Step 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.

Step 5    

Arrange the catfish fingers on a platter and sprinkle lightly with salt. Serve right away, passing the remoulade at the table.

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