Fried Catfish Po-boy Recipe
Battered and fried Catfish fillet with tartar sauce, red sauce, lettuce, and pickle, served on a fresh French baguette
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Ingredients
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Fried Catfish Po-boy Ingredients
Method
Cooking Directions
Prepare the Catfish
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper. Dip each catfish fillet into the buttermilk, allowing excess to drip off, then coat in the flour mixture. Set aside.
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Fry the Catfish
Carefully add the coated catfish fillets to the hot oil, working in batches if necessary. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
Assemble the Po-boy
Slice the French baguette in half lengthwise. Spread tartar sauce on one side and red sauce on the other side. Layer with fried catfish, lettuce, and pickles. Close the sandwich and cut in half.