Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
- Dill Pickles (larger size recommended)
- Seafood breading of your choice or flour
- Vegetable or canola oil
- Egg
- Japanese Pink Sauce
Directions:
- Slice dill pickles about ΒΌ" thick.
- Dip each sliced pickle in an egg wash.
- Coat pickles with breading or flour.
- Put several inches of oil in a 2 quart sauce pan and heat on medium-high.
- When hot, add breaded pickle and fry 3-4 minutes or until golden brown.
- Flip and fry 1-2 minutes on other side if needed.
- Drain on paper towel.
- Serve immediately with bowl of Japanese Pink Sauce for dipping.
For a larger crowd, mix the coleslaw with Japanese Pink Sauce and put in decorative bowl. Put the bowl in center of a large platter or bowl. Put catfish strips in soft tacos and arrange around the bowl of slaw.