CATFISH CROQUETTES
Makes 12
1 (8-ounce) catfish fillet
1½ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
4 tablespoons unsalted butter, divided
½ cup finely chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
½ cup warm whole milk
1½ cups panko (Japanese bread crumbs), divided
3 teaspoons chopped fresh thyme, divided
Vegetable oil, for frying
1 large egg, beaten
Chipotle Ranch (recipe follows)
Garnish: fresh thyme
1. Sprinkle catfish with ¾ teaspoon salt and ½ teaspoon pepper.
In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add catfish; cook until flaky and firm to the touch, about 4 minutes per
