Fried-Catfish Rolls

Ingredients

• 1 pound catfish fillets cut into 1/2-inch chunks
• 1 stalk celery thinly sliced
• 0.5 cup flour instant (such as Wondra)
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoons pickling liquid sliced for garnish
• 0.5 cup mayonnaise 
• 1 package count potato buns miniature (do not separate)
• 2  scallions roughly chopped
• 1  serrano peppers diced for less heat (remove seeds )
• 1 large tomatoes ripe thinly sliced
• 2 tablespoons butter unsalted melted
• 4 servings vegetable oil for frying

Equipment

• bowl
• oven
• pot
• sieve
• blender
• kitchen thermometer
• broiler
• slotted spoon

Directions

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. Season with salt and pepper.
3. Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute.
4. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.
5. While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.
6. Toss the fried catfish with the spiced mayonnaise; divide among the buns.
7. Garnish with tomato, pickles and celery.
8. Photograph by Antonis Achilleos