Catfish Po’boy Recipe
Dive into the bold 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 sauce, fresh lettuce, and ripe tomatoes, this sandwich is a delightful explosion of textures and tastes, served with a side of tangy pickles. Perfectly satisfying and utterly delicious, it's a true taste of New Orleans!
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Ingredients
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Catfish Po'Boy Ingredients
Method
Cooking Directions
Prepare the Catfish
In a bowl, soak the catfish fillets in buttermilk for at least 30 minutes.
Mix the Coating
In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and pepper.
Coat the Catfish
Remove catfish from buttermilk and dredge in the cornmeal mixture, ensuring it's well-coated.
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot.
Fry the Catfish
Fry the catfish fillets in the hot oil for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Assemble the Po'Boy
Slice the French bread loaves lengthwise and spread remoulade sauce on the inside. Layer with lettuce, tomato slices, pickles, and fried catfish.
Serve
Cut the sandwiches in half and serve immediately with extra remoulade on the side.