Catfish sandwiches

Ingredients:

• 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

Preparation:

1. 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.
2. Combine the jalapeño, green onion, mayonnaise, and pickle juice in a blender; blend until almost smooth. Season with salt and pepper.
3. 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.
4. 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.
5. Toss fried catfish in spicy mayonnaise and spoon into buns. Garnish with tomatoes, pickles, and celery.