Catfish Po-boy Recipe

Prepare the fish

Pat the catfish fillets dry with paper towels and cut them into portions that will fit the hoagie rolls (about 4–5 ounces per portion). Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper reserved from the ingredient list.

Marinate in buttermilk

Place the fillets in a shallow dish and pour the buttermilk over them. Add 1 tbs hot sauce to the buttermilk if using and turn to coat. Cover and refrigerate for 20–30 minutes. This tenderizes the fish and helps the breading stick.

Make the breading

In a shallow bowl or pie plate, whisk together the flour, cornmeal, breadcrumbs (if using), paprika, garlic powder, onion powder, cayenne, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper until evenly combined.

Heat the oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in ~45 seconds.

Dredge and fry

Working one piece at a time, remove a fillet from the buttermilk, letting excess drip off, then press it into the breading, coating on all sides and gently shaking off excess. Place breaded fillet into the hot oil, do not overcrowd. Fry for 3–4 minutes per side (depending on thickness) until breading is golden brown and fish flakes easily (internal temp ~145°F / 63°C). Transfer to a wire rack or paper towel–lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while you fry remaining fillets.

While the fish marinates or fries, make the special sauce: in a small bowl whisk together mayonnaise, mustard, ketchup, pickle relish, hot sauce, lemon juice, paprika, and 1/4 tsp salt until smooth. Taste and adjust seasoning or heat. Chill until ready to assemble.

Prepare rolls and vegetables

Slice the hoagie rolls lengthwise, leaving a hinge if you like. Spread 1/2 tbs softened butter on the cut sides of each roll. Heat a grill pan or skillet over medium-high heat and grill the cut sides buttered-down until golden and lightly crisp, about 1–2 minutes. Remove and set aside. Rinse and dry the lettuce; slice the tomato into 1/4-inch rounds.

Assemble the Po-Boy

Spread a generous tablespoon (about 1 tbs) of special sauce on both the top and bottom halves of each warmed roll. Layer on a handful (about 1/2 cup) of lettuce on the bottom half, arrange 2–3 tomato slices, then place the hot fried catfish fillet(s) on top. Add pickle slices if using. Spoon a little more sauce on the fish if desired, then close the sandwich.

Serve

Cut each sandwich in half if desired and serve immediately with lemon wedges on the side for squeezing over the fish.