Catfish Po’boy Recipe

Prep fish

Rinse and pat dry the catfish fillets with paper towels. Cut into sandwich-sized portions (about 4–6 ounces each). Season both sides lightly with 0.25 tsp salt and a pinch of black pepper.

Buttermilk soak

In a shallow dish, whisk together the buttermilk and 1 tbs hot sauce. Submerge the catfish pieces and refrigerate for 20–30 minutes. This tenderizes the fish and helps the coating adhere.

Make coating

While fish soaks, in a wide shallow bowl combine the flour, cornmeal, cornstarch, 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 0.5 tsp garlic powder and 0.25 tsp cayenne. Mix thoroughly so the spices are evenly distributed.

Dredge

Heat 1"–1.5" of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove each fillet from buttermilk, allowing excess to drip off, then press into the flour/cornmeal mixture to coat fully. Shake off excess.

Fry

Working in batches (do not overcrowd), carefully add fillets to the hot oil. Fry 3–4 minutes per side, until coating is golden brown and internal temperature reaches 145°F (63°C) or fish flakes easily. Adjust heat to maintain ~325–350°F. Transfer cooked fillets to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a light pinch of salt.

In a small bowl whisk together the mayonnaise, mustard, prepared horseradish, lemon juice, 0.5 tsp hot sauce, Worcestershire, 0.5 tsp paprika, 0.125 tsp cayenne, 0.25 tsp salt and 0.125 tsp black pepper until smooth.

Fold in the finely chopped dill pickle and green onion. Taste and adjust seasoning (add more hot sauce, lemon, or salt) if desired. Refrigerate until assembly; sauce can be made a day ahead for better flavor.

Prepare rolls and produce

If desired, split the French bread or rolls and lightly butter the cut sides. Toast in a 375°F (190°C) oven or in a skillet until golden, about 4–6 minutes. Meanwhile, slice the tomato thinly and shred the lettuce.

Build the Po'boy

Spread about 1–2 tablespoons of remoulade on both bottom and top halves of each roll. Place a layer of shredded lettuce on the bottom, add 1 or 2 fried catfish pieces (depending on size) per sandwich, top with tomato slices and pickles if using. Close the sandwich and press gently.

Serve

Serve immediately while fish is hot and coating is crisp. Provide extra remoulade and hot sauce at the table.