Fried Catfish Po-boy Recipe
catfish filets fried in seasoned Weisenberger flour with remoulade, shredded lettuce, tomato, pickles & special sauce
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Ingredients
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Fried Catfish Po-Boy Ingredients
Method
Cooking Directions
- 1
Prepare the Fish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Soak the fillets in buttermilk for at least 30 minutes to tenderize.
- 2
Prepare the Coating
In a large bowl, mix together the Weisenberger flour, cornmeal, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
- 3
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Catfish
Remove the catfish fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the seasoned flour mixture until well coated. Carefully place the fillets in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Assemble the Po-Boy
Slice the French bread or hoagie rolls in half lengthwise. Spread a generous amount of remoulade sauce on the inside of each roll. Place the fried catfish fillet inside, then top with shredded lettuce, tomato slices, pickles, and additional special sauce as desired.
- 6
Serve
Serve immediately while hot, with extra remoulade sauce on the side.
