Fried Catfish Poboy Recipe
Dive into our Fried Catfish PoBoy, featuring crispy, golden catfish fillets seasoned to perfection and served on a soft, toasted hoagie roll. Topped with zesty remoulade, crunchy lettuce, and fresh tomatoes, this classic Louisiana sandwich delivers a mouthwatering burst of flavor in every bite. Perfect for seafood lovers seeking a hearty and satisfying meal!
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Ingredients
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Fried Catfish Ingredients
Method
Assembly and Cooking Directions
Marinate the Fish
In a large bowl, pour the buttermilk over the catfish fillets. Cover and refrigerate for at least 30 minutes to allow the fish to marinate.
Prepare the Coating
In a separate shallow dish, combine the cornmeal, flour, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
Coat the Catfish
Remove the catfish from the buttermilk and let the excess drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating.
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Fish
Carefully add the coated catfish fillets to the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the PoBoy
Slice a French baguette or hoagie roll in half. Place the crispy fried catfish inside. Top with lettuce, tomatoes, and your choice of remoulade or tartar sauce.
Serve
Serve immediately while hot, and enjoy your delicious Fried Catfish PoBoy!