Catfish Po’boy Recipe
One delicious catfish fillet piled on a fresh baguette.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Catfish
In a bowl, combine the cornmeal, flour, Cajun seasoning, salt, and black pepper.
- 2
Coat the Catfish
Dip each catfish fillet in buttermilk, then dredge in the cornmeal mixture until evenly coated.
- 3
Fry the Catfish
Heat the vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Assemble the Po’boy
Slice the baguette lengthwise and lightly toast if desired. Spread a generous amount of remoulade sauce on the inside of the baguette. Add a layer of lettuce, followed by the sliced tomato, and top with the fried catfish fillets.
- 5
Serve
Close the sandwich, slice in half, and serve immediately with extra remoulade on the side.
