Catfish Po Boy Recipe
Our Crispy catfish with homemade slaw On a toasted hoagie bun/ chipotle remoulade Served with Our Signature Capers Potatoes
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Ingredients
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Catfish Po Boy and Capers Potatoes
Method
Preparation
- 1
Prepare the Slaw
In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, mix the mayonnaise, lime juice, and a pinch of salt. Pour the dressing over the cabbage mixture and toss to combine. Set aside in the refrigerator to chill.
- 2
Prepare the Chipotle Remoulade
In a small bowl, mix together mayonnaise, chipotle in adobo sauce, lime juice, and salt to taste. Set aside.
- 3
Prepare the Capers Potatoes
Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy. Once done, toss with capers and chopped parsley.
- 4
Fry the Catfish
In a shallow dish, mix together cornmeal, flour, cayenne pepper, garlic powder, salt, and black pepper. Dip each catfish fillet into the buttermilk, then dredge in the cornmeal mixture. Heat oil in a frying pan over medium heat and fry the fish for about 4-5 minutes on each side or until golden brown and cooked through.
- 5
Assemble the Po Boys
Toast the hoagie buns lightly. Place a fried catfish fillet on each bun, top with the homemade slaw, and drizzle with chipotle remoulade. Serve with the capers potatoes on the side.