炸cat鱼三明治和小茴香色拉

将鸡蛋，大蒜，盐和胡椒粉搅拌在一起，放入一个大的浅碗中，直至混合。加入fish鱼片，然后轻轻折腾成鸡蛋混合物。在室温下腌制30分钟。

将卷心菜放在一个中等大小的碗中。撒上糖，淋上醋；折腾。静置10分钟的室温。轻轻挤压白菜混合物以除去任何液体；倒出液体。加入蛋黄酱，洋葱，香菜，泡菜，胡萝卜，小茴香，盐和胡椒粉；搅拌涂层。调味额外的盐调味。覆盖并冷藏凉拌卷心菜，直到准备使用。

将油倒入12英寸的铸铁煎锅中，深度为1英寸；在中等含量375°F上加热油。将电线架设置在大带框架内。筛面粉，3/4茶匙盐和1/4茶匙胡椒粉成一个宽阔的浅碗。将面粉混合物重新插入一个单独的碗中；再次将混合物重新切入原始碗。搁置。将鸡蛋放入一个单独的宽碗中，直到充分混合为止；搅拌牛奶，大蒜，1茶匙盐，剩余的1/2茶匙胡椒粉。搁置。 Stir together panko and remaining 11/4 teaspoons salt in a separate wide, shallow bowl. Working in batches, remove 2 catfish fillets from marinade mixture, letting excess drip off, and dredge in seasoned flour; shake off excess. Dip in egg mixture; let excess drip off. Dredge in seasoned panko, pressing to adhere. Carefully place dredged fillets in hot oil. Fry until panko is deep golden brown, 2 to 3 minutes, carefully flipping fillets halfway through cook time and adjusting heat between batches as needed to maintain oil temperature of 375°F. Transfer cooked fillets to prepared rack. Repeat with remaining fillets.

将1汤匙切碎的泡菜撒在每个bun底底部；顶上有1个炸fish鱼片和约1/2杯凉拌卷心菜。盖上面包上衣。