Catfish Po' Boy Recipe
Dive into the vibrant flavors of the South with our Catfish PO' BOY, featuring crispy, golden-fried catfish fillets nestled in a soft, toasted hoagie roll. Topped with zesty remoulade sauce, fresh lettuce, and ripe tomatoes, this sandwich is a delightful explosion of textures and tastes that will transport your taste buds straight to the bayou. Served with a side of crunchy pickles and a hint of spice, it’s a must-try for seafood lovers!
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Ingredients
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Fried Catfish
Method
Assembly
- 1
Prepare the Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes.
- 2
Dredge the Fillets
In a shallow dish, mix the cornmeal, flour, cayenne pepper, salt, and black pepper. Remove catfish from buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture.
- 3
Fry the Catfish
Heat vegetable oil in a deep skillet over medium-high heat. Fry the catfish fillets for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
- 4
Assemble the Po' Boy
Slice French bread or hoagie rolls. Place fried catfish on the bread, and top with lettuce, tomato slices, pickles, and remoulade sauce.