Crispy Fried Catfish Po’ Boy
This Southern Fried Catfish Po’ Boy Sandwich is a delightful blend of crispy catfish, fresh toppings, and flavorful sauces. Perfect for any seafood enthusiast!
Equipment
- 1 deep frying pan
- 1 mixing bowl medium
- 1 wire rack
Ingredients
Catfish and Coating
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
Po’ Boy Assembly
- 4 French bread rolls
- 1 cup shredded lettuce
- 1 large tomato sliced
- 1/2 cup pickles sliced
- 1/2 cup remoulade sauce
Instructions
Preparation
- Season catfish fillets with salt and pepper. In a medium mixing bowl, combine cornmeal, flour, and Cajun seasoning.
- Dredge each catfish fillet in the cornmeal mixture, ensuring an even coating on all sides.
- In a deep frying pan, heat oil to 350°F. Make sure the oil is hot enough before frying the catfish.
- Carefully add the coated catfish fillets to the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
- Remove the fried catfish from the oil and place on a wire rack to drain excess oil and maintain crispiness.
Serving
- Slice open the French bread rolls and lightly toast them if desired.
- Layer the bottom half of each roll with lettuce, tomato slices, and pickles. Place a fried catfish fillet on top and drizzle with remoulade sauce. Cover with the top half of the roll.
Storage
- Store any leftover fried catfish separately from the bread in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Ensure the oil is hot enough to avoid soggy fish. Use a meat thermometer to check for doneness.
Ingredient Substitutions: Tilapia can be used instead of catfish for a different taste.
How to Serve: Serve immediately with a side of coleslaw or potato salad.
Storage & Freshness: Keep catfish in airtight containers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the cornmeal coating a day in advance for quick assembly.
Ingredient Substitutions: Tilapia can be used instead of catfish for a different taste.
How to Serve: Serve immediately with a side of coleslaw or potato salad.
Storage & Freshness: Keep catfish in airtight containers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the cornmeal coating a day in advance for quick assembly.