Fried Catfish with Smoked Pineapple Relish Buns
Fluffy, steamed buns topped with crispy fried catfish and a smoked pineapple relish.
Total Time: 25 min
Servings: 10Ingredients
For the Catfish:
1 cup rice flour
1 Tbsp salt
2 tsp white pepper
2 tsp granulated garlic
5 ea catfish filets, cut in half
For the Pineapple Relish:
2 cups DOLE® Chef-Ready Cuts Pineapple Cubes
½ red onion, finely chopped
½ cup red bell pepper, finely chopped
2 Tbsp rice wine vinegar
1 Tbsp DOLE 100% Pineapple juice
2 ea Jalapenos, seeded and finely chopped
For the Dill Tartar Sauce:
1 Tbsp fresh dill, chopped
1 cup Kewpie mayo
¼ cup dill pickles, chopped
capers, chopped, as desired
1 tsp Tarragon
For Assembly:
10 ea Bao buns
10 ea lemon wedges
Directions
For the Catfish:
- Preheat fryer to 350 degrees. In a shallow pan combine flour, salt, pepper and garlic and mix well.
- Dredge catfish in flour 2 at a time and fry for 3 minutes or until fish is golden brown and cooked through.
- Set on rack to allow excess oil to drain.
For the Pineapple Relish:
- Place thawed pineapple in a bowl and use portable smoker to smoke for 10 minutes with your favorite wood chips. Make sure to keep tightly covered for best results.
- Remove cover and add remaining ingredients for relish.
- Stir and cover for refrigeration or service.
For the Dill Tartar Sauce:
- Place all ingredients into a small bowl and mix thoroughly.
- Place in fridge until service.
To Assemble and Serve:
- Steam buns in basket for 2-3 minutes or until fully steamed.
- Place buns on a large platter and put 1 piece of fish in each one.
- Top fish with pineapple relish and drizzle with tartar sauce.
- Garnish with lemon wedges.
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