Catffish Po’ Boys

Catfish Po Boys

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.

SERVINGS: 4

PREPARATION TIME: 40 minutes

INGREDIENTS:

  • 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

STEP-BY-STEP INSTRUCTIONS:

  1. In a shallow dish, mix together the flour, paprika, garlic powder, oregano, thyme, salt, and pepper.
  2. Pour the buttermilk into another shallow dish.
  3. 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.
  4. 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.
  5. Fry the catfish fillets in the hot oil until golden brown, about 4-5 minutes on each side. Drain on paper towels.
  6. Toast the sub rolls or hoagie buns if desired.
  7. 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.

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