Catfish Poboy Recipe

Toast bread and prep dressing

Split each French loaf or poboy roll lengthwise without cutting all the way through. Spread about 1/4 cup mayonnaise inside each roll (adjust to taste). If you like heat, mix the hot sauce into half the mayonnaise before spreading. Set rolls aside open-faced.

Wash and shred the iceberg lettuce and slice the tomatoes about 1/4-inch thick. Slice pickles lengthwise into 2 slices per sandwich. Keep vegetables chilled until assembly.

Pat catfish fillets dry with paper towels and cut into sandwich-sized portions (about 4–6 oz each). Season the fillets lightly with 1 tsp salt and 1 tsp black pepper. Place fillets in a shallow dish and pour 2 cups buttermilk over them to cover. Refrigerate and let soak 30 minutes to 2 hours (30 minutes is fine if short on time).

While the fish marinates, combine the breading: in a wide shallow bowl or rimmed baking sheet whisk together 2 cups all-purpose flour, 1 cup yellow cornmeal, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp salt, and 1 tsp black pepper. Mix thoroughly so spices are even.

Heat 4–6 cups neutral frying oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil so fillets can float without crowding (about 1.5–2 inches deep). A thermometer is recommended for steady temperature.

Remove one fillet at a time from the buttermilk, letting excess drip off for 5–10 seconds. Dredge thoroughly in the flour-cornmeal mixture, pressing to adhere a good coating. Shake off excess.

Carefully lower coated fillets into hot oil (don't overcrowd—fry in batches). Fry until golden brown and cooked through, about 3–5 minutes per side depending on thickness. Internal temperature should reach 145°F (63°C) and coating should be crisp and deep golden. Adjust heat to maintain oil at ~350°F.

Use a slotted spoon or spider to transfer fried fillets to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Place a fried catfish fillet (or two smaller pieces) into each prepared roll on top of the mayonnaise. Add a layer of shredded lettuce, 2–3 tomato slices, and 2 pickle slices per sandwich. If desired, sprinkle a little extra salt and pepper on the tomatoes and drizzle additional hot sauce.

Close the sandwich gently, cut each loaf into individual servings if using a large loaf, and serve immediately while fish is hot and coating is crisp.