From the episode, “Fighting for Gigi’s”

SERVES 4

YOU’LL NEED

FOR THE CATFISH
2 cups all-purpose flour
6 eggs, beaten
2 cups panko breadcrumbs
½ cup shredded coconut
4 portions of catfish filet (6 oz each)
1 tsp kosher salt
½ tsp ground black pepper

FOR THE CUCUMBER SALAD
3 cups cucumbers, seeded and diced
12 cherry tomatoes, quartered
1 cup pineapple, diced
1 bunch cilantro
¼ cup lemon juice
¼ cup extra virgin olive oil

FOR THE SPICY TARTAR SAUCE
1 cup mayonnaise
¼ cup sweet relish
1 lemon juiced
3 tbsp chipotle adobo

FOR PLATING
4 brioche buns
16 oz frozen store-bought French fries

MAKE IT

CATFISH
1) Pre-heat fryer to 325 degrees F.
2) In three separate mixing bowls, add the flour to one, beaten eggs to the second, and the panko breadcrumbs mixed together with the shredded coconut to the third.
3) Season flour with salt and pepper.
4) Place catfish in the seasoned flour, then the beaten eggs, and last into the shredded coconut and panko breadcrumb mixture.
5) Place the breaded catfish into the 325-degree fryer and allow to cook for about 6 minutes. Fish should be golden brown in color and cooked through.
6) In a separate mixing bowl, add the cooked orzo, mint, cilantro, grapeseed oil, and lemon juice. Season with salt and pepper to taste. Set aside.

CUCUMBER SALAD
1) In a large mixing bowl combine all ingredients and mix well. Season with salt and pepper and set aside.

SPICY TARTAR SAUCE
1) In a mixing bowl combine all ingredients and mix well. Season with salt and pepper and set aside.

PLATING
1) In a medium to large sauté pan over medium-high heat add brioche bun and toast until light brown in color.
2) Remove the bun from the pan and set aside.
3) Dress both sides of the bun with the spicy tartar sauce.
4) Place the fried fish on the bun and top with tomato and cucumber salad.
5) Serve with crispy French fries.