Catfish Po'boy Recipe
Fried catfish served on a French bread with lettuce and tomato.
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Ingredients
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For the Catfish
For the Po'Boy Assembly
Method
Prepare the Catfish
- 1
Soak the Catfish
In a bowl, pour the buttermilk over the catfish fillets, ensuring they are fully submerged. Allow the fish to soak for at least 30 minutes in the refrigerator.
- 2
Prepare the Coating
In a shallow dish, combine the cornmeal, all-purpose flour, cayenne pepper, salt, and black pepper. Mix well to ensure even distribution of the spices.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Catfish
Remove the catfish from the buttermilk and let the excess drip off. Dredge each fillet in the cornmeal mixture, making sure to coat both sides thoroughly.
- 5
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil. Fry for about 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Po'Boy
- 6
Prepare the Bread
Slice the French bread lengthwise but do not cut all the way through. You want to create a pocket for the filling.
- 7
Add the Fillings
Layer the shredded lettuce and sliced tomatoes inside the pocket of the bread.
- 8
Add the Fried Catfish
Place the fried catfish fillets on top of the lettuce and tomatoes. Drizzle with hot sauce to taste.
- 9
Serve
Close the sandwich and serve immediately while hot. Enjoy your Catfish Po'Boy!