A catfish po’ boy is a traditional Louisiana-style sandwich that is made with deep-fried catfish and served on a French bread roll. It is typically served with lettuce, tomato, and a spicy remoulade sauce.
To make a catfish po’ boy, catfish fillets are typically coated in seasoned cornmeal or flour and then deep-fried until crispy and golden brown. A French bread roll is typically split in half and toasted, then layered with lettuce, tomato, and sliced pickles. The fried catfish is then placed on top of the vegetables, and a generous amount of remoulade sauce is drizzled over the top.
Remoulade sauce is a traditional Louisiana-style sauce that is made with mayonnaise, mustard, vinegar, and a variety of seasonings, such as garlic, paprika, and cayenne pepper. It is often spicy and tangy, and adds a lot of flavor to the sandwich.
A catfish po’ boy is a delicious and filling sandwich that is popular in the Southern United States. It is often served with a side of fries or potato chips, and can be enjoyed as a casual lunch or dinner.
PREPARATION TIME: 40 minutes
- 4 catfish fillets
- 1 cup all-purpose flour
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- 4 sub rolls or hoagie buns
- Shredded lettuce, sliced tomato, and tartar sauce for serving
- In a shallow dish, mix together the flour, paprika, garlic powder, oregano, thyme, salt, and pepper.
- Pour the buttermilk into another shallow dish.
- Dip each catfish fillet into the flour mixture, then the buttermilk, and then back into the flour mixture, pressing the coating onto the fish. Repeat with the remaining fillets.
- Heat 1 inch (2.5 cm) of vegetable oil in a large heavy-bottomed skillet over medium-high heat until it reaches 350°F (180°C) on a deep-frying thermometer.
- Fry the catfish fillets in the hot oil until golden brown, about 4-5 minutes on each side. Drain on paper towels.
- Toast the sub rolls or hoagie buns if desired.
- Assemble the sandwiches by placing a catfish fillet on the bottom half of each roll, then adding the lettuce, tomato, and tartar sauce. Top with the other half of the roll.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- Serve the sandwiches with a side of coleslaw, fries, or potato salad.
- For a crunchier texture, add a little cornmeal to the flour mixture.
To add some heat, sprinkle a little cayenne pepper into the flour mixture.