Catfish Po’ Boy Recipe
Fried Blackened Catfish, Pickled Celery Remoulade, Tomato, Lettuce.
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Ingredients
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Fried Blackened Catfish
Pickled Celery Remoulade
Sandwich Assembly
Method
Fried Blackened Catfish
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels.
- 2
Season the Catfish
Rub the blackening seasoning evenly on both sides of the catfish fillets.
- 3
Set Up Breading Station
In one bowl, place the all-purpose flour. In another bowl, pour the buttermilk. In a third bowl, combine the cornmeal with a pinch of salt and pepper.
- 4
Bread the Catfish
Dip each fillet first in flour, then in buttermilk, and finally coat with cornmeal, pressing lightly to adhere.
- 5
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 6
Fry the Catfish
Carefully add the breaded catfish fillets to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Pickled Celery Remoulade
- 7
Pickle the Celery
In a small bowl, combine the sliced celery, white vinegar, salt, and pepper. Let it sit for at least 30 minutes to pickle.
- 8
Make the Remoulade
In a separate bowl, mix the mayonnaise, Dijon mustard, lemon juice, and pickled celery mixture. Stir until well combined.
Sandwich Assembly
- 9
Prepare the Baguette
Slice the French baguette in half lengthwise.
- 10
Layer the Ingredients
Spread a generous amount of the remoulade on both sides of the baguette. Place the fried catfish fillets on the bottom half, followed by slices of tomato and lettuce leaves.
- 11
Close and Serve
Top with the other half of the baguette, slice into portions if desired, and serve immediately.