Catfish Poboy Recipe
Savor the taste of the South with our Catfish Po'Boy, featuring crispy, golden-fried catfish fillets nestled in a soft, toasted baguette. Topped with zesty remoulade sauce and fresh lettuce, this mouthwatering sandwich is a perfect blend of flavors and textures that will transport you to the heart of New Orleans with every bite.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Soak the Catfish
In a bowl, soak the catfish fillets in buttermilk for at least 30 minutes.
Prepare the Coating
In a shallow dish, mix together the cornmeal, flour, Cajun seasoning, salt, and black pepper.
Coat the Fish
Remove the catfish from the buttermilk, letting the excess drip off. Dredge each fillet in the cornmeal mixture until fully coated.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
Fry the Catfish
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 Po'Boy
Slice the French bread and spread mayonnaise on both sides. Layer with lettuce, tomato slices, fried catfish, pickles, and a dash of hot sauce to taste.
Serve
Serve the Po'Boy sandwiches warm with additional hot sauce on the side.