Catfish Po Boy Recipe
Dive into the rich flavors of the South with our Catfish Po Boy, featuring crispy, golden-fried catfish fillets nestled in a soft, toasted baguette. Topped with zesty remoulade and fresh lettuce, this sandwich is a delightful blend of textures and tastes that will transport your taste buds straight to New Orleans. Perfectly paired with a side of tangy pickles, it's a satisfying meal that captures the essence of coastal comfort food.
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Ingredients
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Po Boy Ingredients
Method
Preparation Directions
- 1
Marinate the Catfish
In a bowl, soak the catfish fillets in buttermilk for at least 30 minutes.
- 2
Prepare the Coating
In a shallow dish, combine the cornmeal, flour, cajun seasoning, salt, and pepper.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 4
Fry the Catfish
Remove catfish from buttermilk, allowing excess to drip off. Dredge fillets in the cornmeal mixture, pressing lightly to adhere. Fry in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- 5
Assemble the Po Boys
Slice the French bread loaves lengthwise, leaving one side attached. Layer with fried catfish, shredded lettuce, sliced tomatoes, pickles, and drizzle with remoulade sauce.
- 6
Serve
Cut the po boys in half and serve immediately, with extra remoulade on the side if desired.
