Pan-Fried Catfish with Chipotle Vinaigrette

INGREDIENTS:24 U.S. farm-raised catfish fillets
Kosher salt as needed
14 oz. panko bread crumbs
canola oil as needed
vinaigrette (3 cups)
2 Tbsps. chipotle in adobo sauce
1 cup rice wine vinegar
3 Tbsps. lime juice
¼ cup shallots, chopped
2 cups canola oil
1/3 cup fresh cilantro, chopped
Kosher salt and ground black pepper as needed
1 lb. cucumbers, peeled, seeded and diced
24 cilantro sprigsDIRECTIONS:1. Sprinkle fillets

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