Dat Atchafalaya Poboy Recipe

In a medium bowl combine 0.75 cup mayonnaise, 1 tbsp creole mustard, 1 tsp ketchup, 1 tsp Worcestershire, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tsp chopped capers, 2 tbsp sliced green onions, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Chill in refrigerator while you prepare proteins so flavors meld.

Make the blackening spice by combining 2 tbsp paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne, 2 tsp black pepper and 2 tsp salt in a small bowl. Mix well.

Pat catfish fillets dry with paper towels. Rub both sides of each fillet with lemon juice from half the lemon, then evenly coat each fillet with the blackening spice, pressing the rub into the fish.

Heat a large cast-iron skillet or heavy-bottom skillet over medium-high heat until very hot (a few minutes). Add 1 tbsp oil or a small knob of butter and swirl. Carefully place fillets in the pan and sear 2–3 minutes per side until a dark crust forms and fish is cooked through (internal temp ~145°F/63°C). If fillets are thick, reduce heat slightly and cook until opaque and flake easily. Remove to a plate and tent loosely with foil.

Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Use a thermometer and keep at a steady frying temperature.

Dredge

In a shallow bowl whisk together 0.5 cup flour, 0.25 cup cornstarch, 1 tsp seasoned salt and 0.5 tsp black pepper. Put eggs in another bowl and beat. In a third bowl mix 1.5 cups flour, 0.5 cup cornmeal and 0.75 cup panko for the final coating.

Pat shrimp dry. Toss shrimp briefly in the dredge flour mixture to coat, dip into beaten eggs, then press into the breadcrumb mixture (flour/cornmeal/panko) to form an even crust. Repeat for all shrimp.

Working in batches to avoid overcrowding, fry shrimp 1.5–2.5 minutes until golden brown and cooked through. Transfer to a paper-towel-lined tray and season lightly with a pinch of salt while hot.

Preheat oven broiler or set oven to 425°F (220°C) if toasting. Slice French loaves lengthwise without cutting fully through. Spoon 1/2 cup mayonnaise mixed with 2 tbsp creole mustard (combine if desired) across both cut sides to form a thin spread. Place open-faced on a sheet pan and toast under broiler 1–2 minutes until bread is warm and edges just crisp — watch closely to avoid burning.

On the bottom half of each loaf spread a generous layer of remoulade sauce (about 2–3 tbsp per sandwich). Layer shredded lettuce (about 1 cup per sandwich), 3–4 tomato slices, and several pickle slices.

Slice each blackened catfish fillet into sandwich-length pieces and place over the lettuce. Top with 6–8 fried shrimp per sandwich (adjust to taste). If you like extra heat, drizzle 1 tsp hot sauce per sandwich over the shrimp.

Sprinkle chopped parsley over the filling. Close the sandwich and press gently. Cut each loaf into 4 portions (about 3–4 inches) and serve immediately with lemon wedges on the side.

Serve each poboy hot with extra remoulade on the side and lemon wedges. Recommend serving with crisp fries or coleslaw.