Fish Po' Boy
Ingredients
For the remoulade sauce
- 1 1/2 cups mayonnaise
- 1/3 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Louisiana hot sauce or Tabasco
- 1 teaspoon sweet pickle relish
- 2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning
- 1 tablespoon sweet paprika
- 1/4 cup creole mustard, spicy brown mustard, or Dijon mustard
- 2 teaspoons horseradish
- 3 tablespoons green onions, thinly sliced
- 1/2 cup celery, minced
- 1/4 teaspoon cayenne pepper, plus more to taste
For the catfish
- Canola oil for frying, approximately 3 to 4 cups
- 3 pounds catfish fillets
- 2 cups yellow cornmeal
- 1 tablespoon cajun seasoning
- 1 teaspoon cayenne pepper
- 4 large eggs
- 1 teaspoon water
To serve
- 2 loaves French bread
- 3 cups iceburg lettuce, shredded
- 1 cup dill pickle rounds
- 3 medium beefsteak tomatoes, sliced
- 1 medium onion
Instructions
- 1
Preparation - Set a baking rack over a sheet pan and set aside
- 2
Remoulade Sauce - Make the remoulade sauce: In a small bowl, combine the mayonnaise, heavy cream, garlic powder, hot sauce, sweet relish, Slap Ya Mama seasoning, paprika, mustard, horseradish, green onions, celery, and cayenne pepper. Taste and add more cayenne pepper, if desired. Set aside until ready to use.
- 3
Dredging Station - Set up dredging station: In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl whisk to combine the eggs and water. Set the two bowls side by side. You will start with the cornmeal mixture.
- 4
Dredging - Dredge the fish: Dip both sides of the fish into cornmeal mixture. Then, dip the fish into the egg mixture and let any excess drip off. Dip the fish back into the cornmeal mixture and coat both sides for a double coating. Set the breaded fish on the sheet pan lined with a baking rack until you are ready to fry. Repeat until all of the fish is coated.
- 5
Frying - Preheat the oil: Fill a large Dutch oven (or a heavy skillet) with at least 3 inches of oil in your pot and heat over medium-high heat, until the oil reaches 350°F on a thermometer.
- 6
Frying - Fry the fish: Carefully put each fish filet into the hot oil. Fry the fish, until golden brown and crisp, roughly 3 to 4 minutes on each side, flipping halfway through cooking. This time can vary depending on the thickness of your fish, but you will be able to tell by the golden color on the outside.
- 7
Assembly - Assemble your sandwiches: Split open the French bread. Slather the remoulade on the inside of both sides of the bread. Layer the bread with lettuce, pickles, tomatoes, sliced onions, and fried fish. Assemble the remaining sandwiches. Cut sandwiches into desired portions.
- 8
Serving - Serve: Serve fish po' boys with fries, chips, or a salad!
