Fried Catfish Sandwich with Fried Plantains | Just Eats with Chef JJ

Ingredients

1 cup vegetable oil
1⁄4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko breadcrumbs
4 catfish fillets (about 1 pound), halved crosswise
Kosher salt
4 soft white buns
4 slices American cheese or Cheddar
1⁄2 cup mayonnaise
1⁄4 cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
1 small shallot, finely chopped
2 teaspoons coarsely chopped fresh dill
2 teaspoons coarsely chopped parsley
2 teaspoons coarsely chopped tarragon
2 tablespoons (drained) capers, coarsely chopped
1 teaspoon lemon juice
1⁄2 teaspoon paprika
1⁄2 teaspoon cracked black pepper
Kosher salt
4 green plantains
1 cup vegetable or canola oil, or as needed
1 tablespoon kosher salt, plus more to top

Instructions

Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season catfish on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with the panko.
Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 11⁄2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

1. In a medium bowl, combine all the ingredients and whisk well to combine. Season with salt to taste and set aside. (Makes 3⁄4 cup.)

Cut the ends off of each plantain and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only cut through the skin, as you don’t want to slice into the flesh of the plantain.
Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains. Cut the plantains into pieces, about 1′′ thick.
Fill a large, heavy-bottomed skillet about a third of the way with oil. Heat over medium for a few minutes to warm up the oil just slightly.
Add the plantain slices to the oil. The oil should be just warm enough that it begins to lightly bubble shortly after adding the plantains but should not bubble vigorously. Fry the plantains until softened and golden all over, about 4 minutes on each side. Use a slotted spoon or tongs to transfer to a paper towel lined plate.
Using the bottom of a glass, plate, or can, gently flatten each fried plantain piece. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart.
When nearly ready to serve, heat oil over medium-high heat. Add the flattened plantains back to the oil in batches and briefly fry to crisp, about 1 minute per side.
Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt. Serve with The Catfish Sandwiches.