Catfish Po’ Boy Recipe

Marinate fish

Pat catfish fillets dry with paper towels. In a shallow dish, combine buttermilk and 1 tablespoon hot sauce. Submerge fillets in buttermilk mixture and refrigerate for 20–30 minutes (this tenderizes and seasons the fish).

Prepare dredge

While fish marinates, combine all-purpose flour, cornmeal, fine cornmeal (if using), 2 tsp salt, 1 tsp black pepper, 2 tsp Cajun seasoning, 1 tsp garlic powder, and 1 tsp paprika in a shallow wide bowl or tray. Whisk to distribute seasonings.

Heat oil

Pour about 1 inch of vegetable oil into a large skillet or cast-iron pan (approximately 1 cup) and heat over medium-high until it reaches 350–360°F (175–180°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle and brown in about 45–60 seconds.

Dredge and fry

Remove fillets from buttermilk, letting excess drip off. Dredge each fillet thoroughly in the flour-cornmeal mixture, pressing gently so the coating adheres. Shake off excess. Fry fillets in batches (do not crowd) for 3–4 minutes per side, or until coating is golden brown and fish is opaque and flakes easily with a fork (internal temperature ~145°F / 63°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining fillets.

Reserve

If desired, blot lightly with paper towel to remove excess oil before assembling sandwiches.

In a small bowl, stir together mayonnaise, mustard, horseradish, lemon juice, Worcestershire, paprika, hot sauce, chopped capers (if using), chopped green onion, chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning — add more lemon for brightness or more hot sauce for heat. Refrigerate until ready to use. Makes enough for 4 sandwiches.

Prep and cook fries (oven method)

Preheat oven to 425°F (220°C). Cut russet potatoes into fries about 1/3–1/2 in thick; soak in cold water 10 minutes, then drain and pat dry. Toss fries with 2 tbsp oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 25–30 minutes, flipping once halfway, until golden and crisp. Keep warm.

Alternate: pan-fry or deep-fry

For crisper fries, heat 1–2 inches oil in a skillet to 350°F and fry potatoes in batches 3–5 minutes until golden, drain on paper towels and season with salt immediately.

In a medium bowl combine sliced cabbage and grated carrot. Whisk together mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp black pepper; pour over vegetables and toss to coat. Let sit 10–15 minutes to meld flavors. Taste and adjust seasoning before serving.

Butter cut sides of the French bread lightly and toast face-down in a skillet over medium heat until golden (about 1–2 minutes).

Spread a generous layer (about 1–2 tbs) of remoulade onto the bottom half of each toasted bread. Place 1–2 pieces of fried catfish per sandwich depending on size, then top with lettuce leaves, tomato slices, and pickles if using. Add a drizzle or dollop of extra remoulade on top if desired. Close sandwich and cut in half.

Plate each sandwich with a portion of fries and a scoop of slaw on the side. Serve immediately while fish is hot and coating is crisp.