Catfish Poboy Recipe
Enjoy a classic Catfish Po'Boy featuring crispy fried catfish fillets, fresh lettuce, ripe tomatoes, and a zesty remoulade sauce, all served on a toasted French roll.
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Ingredients
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Ingredients
Method
Directions
Prepare the Catfish
In a bowl, soak the catfish fillets in buttermilk for at least 30 minutes.
Mix Dry Ingredients
In a separate shallow dish, combine the cornmeal, flour, cajun seasoning, salt, and black pepper.
Coat the Catfish
Remove the catfish from the buttermilk and dredge each fillet in the cornmeal mixture, ensuring they are well coated.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through.
Prepare the Poboys
Slice the French bread or hoagie rolls in half and layer with shredded lettuce, sliced tomatoes, fried catfish, pickles, and a generous amount of remoulade sauce.
Serve
Serve the catfish poboys immediately while hot and crispy.