Fried Catfish Po’boy Recipe
dressed w/Cajun tartar sauce, lettuce, tomato.
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Ingredients
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Fried Catfish Po'boy Ingredients
Method
Cooking Directions
Prepare the Catfish
In a bowl, soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and add flavor.
Prepare the Coating
In a shallow dish, mix the cornmeal, all-purpose flour, Cajun seasoning, salt, and black pepper.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Catfish
Remove the catfish from the buttermilk and allow excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring they are well coated.
Fry the Catfish
Carefully place the coated catfish fillets into the hot oil. Fry for 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Po'boy
Slice the French bread rolls lengthwise without cutting all the way through. Spread a generous amount of Cajun tartar sauce on both sides, add shredded lettuce, sliced tomatoes, and place the fried catfish inside.
Serve
Serve immediately, garnished with extra Cajun tartar sauce if desired.