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peanut oil catfish fillets pecans buttermilk egg bread crumbs garlic cayenne pepper kosher salt honey rolls tomatoes curly honey Dijon mustard mayonnaise cider vinegar
Viewed: 3 - Published at: 5 years agoIngredients
- Peanut oil, for frying
- 3 catfish fillets, dried well
- 1 cup pecans
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- Honey Mustard Sauce, recipe follows
- 4 (6-inch) rolls, split and toasted
- Tomatoes, sliced
- Curly leaf lettuce, washed
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon cider vinegar
Method
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- Cut the catfish into fingers.
- Set aside.
- Finely grind the pecans into crumbs in a food processor.
- 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.
- Add the pecan crumbs to a casserole dish.
- Measure the buttermilk in a 1-cup liquid measure.
- Add the egg and beat well together.
- Pour into an 8 by 8-inch casserole dish.
- Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish.
- Whisk together to combine.
- Set up an assembly line.
- Dredge catfish through the buttermilk mixture, then through the pecan mixture.
- You may need to press the pecans into the catfish to adhere.
- Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes.
- Remove to a paper towel lined sheet tray to drain.
- Spread some Honey Mustard Sauce on inside of the toasted rolls.
- Add sliced tomatoes, lettuce and the catfish fingers.
- Serve and enjoy warm.
- Mix all the ingredients into a small mixing bowl.
- Cover with plastic wrap and store in the refrigerator until ready to use.
