Catfish Po-boy Recipe
Make Catfish Po-boy Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Catfish
For the Remoulade Sauce
For Assembly
Method
Preparing the Catfish
- 1
Marinate the Catfish
In a large bowl, pour the buttermilk over the catfish fillets. Cover and refrigerate for at least 30 minutes to marinate.
- 2
Prepare the Coating
In a shallow dish, combine the cornmeal, all-purpose flour, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
- 3
Coat the Catfish
Remove the catfish from the buttermilk and let excess liquid drip off. Dredge each fillet in the cornmeal mixture, ensuring both sides are evenly coated.
- 4
Fry the Catfish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Making the Remoulade Sauce
- 5
Combine Ingredients
In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, chopped green onion, and paprika until smooth and well combined.
- 6
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes to allow the flavors to meld.
Assembling the Po-Boy
- 7
Prepare the Bread
Slice the French bread or hoagie rolls lengthwise, without cutting all the way through.
- 8
Add the Fillings
Spread a generous amount of remoulade sauce on the inside of each roll. Layer shredded lettuce, sliced tomatoes, and fried catfish fillets.
- 9
Finish with Pickles
Top with pickles and an additional drizzle of remoulade sauce, if desired. Close the sandwich and serve immediately.
