Catfish Milanese - The Local Palate

Ingredients

• 1 egg yolk
• ½ teaspoon garlic paste (crushed in mortar and pestle or using the flat edge of a chef’s knife)
• 1 cup canola oil
• Juice of ½ lemon
• ½ teaspoon salt
• ¼ cup Castelvetrano olives, pureed or chopped into a paste
• 1 tablespoon olive brine
• ½ cup olive oil
• Freshly ground black pepper
• 1 large english cucumber, diced
• 1 (14 ½-ounce) can cannellini beans, strained and rinsed
• ¼ cup pickled onions, diced
• 2 Calabrian chiles, diced
• 1 tablespoon chopped parsley
• 1 teaspoon chopped dill
• Juice of ¼ lemon
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 (18- to 24-ounce) catfish filet
• 2 cups canola oil
• 1 cup flour
• 2 eggs, beaten
• 2 cups lightly ground breadcrumbs
• 1 tablespoon water
• 4 lemon wedges