Fried Catfish, Crawfish, Oyster or Shrimp Po-Boy Recipe
Dive into the heart of New Orleans with our Fried Catfish, Crawfish, Oyster, or Shrimp Po-Boy, a mouthwatering sandwich that showcases perfectly crispy seafood nestled in a fresh, crusty baguette. Topped with zesty remoulade and crisp lettuce, each bite bursts with flavor and texture, transporting you straight to the bayou. Whether you prefer the flaky catfish, succulent shrimp, or the rich taste of crawfish, this Po-Boy is a true Southern delight that will leave you craving more!
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Ingredients
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Po-Boy Ingredients
Method
Preparation Instructions
Prepare the Fish
In a bowl, soak the catfish fillets in buttermilk for about 30 minutes. This helps to tenderize the fish and adds flavor.
Prepare the Breading
In a shallow dish, combine the flour, cornmeal, and Cajun seasoning. Mix well.
Bread the Fish
Remove the catfish from the buttermilk and allow excess to drip off. Dredge the fillets in the flour mixture, ensuring they are completely coated.
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Fish
Carefully add the breaded catfish to the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Po-Boy
Slice the French bread loaves in half and layer the bottom with shredded lettuce, sliced tomatoes, and pickles. Place the fried catfish on top and drizzle with hot sauce. Close the sandwich.
Serve
Serve the po-boys immediately with extra hot sauce on the side.
