Catfish sandwiches
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 781, total fat 53 G., saturated fats G., proteins 26 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 781, total fat 53 G., saturated fats G., proteins 26 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Are you tired of hot dogs and burgers and craving something new and different? Here's your chance – potato buns with fried catfish in a savory sauce. You've probably never tried anything like this. But the best part about this recipe is that it takes very little time to prepare.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of wolffish fillet, cut into 1.2 cm pieces.
- 12 small potato buns (do not separate)
- 1-2 jalapeño or serrano peppers, diced
- 2 green onions, coarsely chopped
- 0.5 cup mayonnaise
- 1-2 tbsp brine and sliced pickles for garnish
- 0.5 cups flour
- 2 tbsp (30 g) butter, melted
- 1 large ripe tomato, thinly sliced
- 1 stalk celery, thinly sliced
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Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan, heat about 5 cm of oil over medium heat; a thermometer inserted into the oil should register a temperature of 180°C.
- Combine the jalapeño, green onion, mayonnaise, and pickle juice in a blender; blend until almost smooth. Season with salt and pepper.
- Place flour in a bowl and season with salt and pepper. Dredge the catfish in the flour, shaking off any excess through a sieve. Fry the fish in batches until lightly golden brown and almost cooked through, about 1 minute per batch. Using a slotted spoon, remove the fish from the oil and place on a paper towel-lined plate; let cool. Turn the oven to high heat.
- While the fish is cooling, separate it potato buns into rows of 3 (they'll look like hot dog buns). Cut halfway down the center; brush the tops and insides with melted butter; toast in the oven for 1-2 minutes until golden brown.
- Toss fried catfish in spicy mayonnaise and spoon into buns. Garnish with tomatoes, pickles, and celery.
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