Description
The Fried Catfish Po-Boy is a classic Southern dish featuring crispy fried catfish fillets served on soft-crust Italian rolls with Cajun remoulade, coleslaw, sandwich pickles, tomatoes, and a hint of Louisiana hot sauce. This recipe captures the essence of a traditional po-boy sandwich with a delicious twist.
Ingredients
Units
Scale
Do Ahead
- Cajun Remoulade sauce
For the Coleslaw
- 3 cups coleslaw mix about 8 ounces
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoon granulated sugar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon celery seed
For the Fried Catfish
- vegetable oil Enough for 1 to 2 inches in a sturdy skillet
- 4 7 oz catfish fillets skinned
- Kosher salt and freshly ground black pepper
- 1 cup milk
- 2 large eggs lightly beaten
- 1 cup cornmeal fine or medium ground, not too coarse
- 1/2 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
For the Sandwich
- 4 long soft-crust Italian rolls split
- 1 cup Cajun remoulade
- 1/2 cup sandwich pickles sliced
- 3 large tomatoes sliced
- Louisiana hot sauce for serving
- Lemon wedges for serving
Instructions
- Make the Cajun Remoulade SaucePrepare the Cajun remoulade sauce. Keep covered in the refrigerator until ready to use. Can be made 3 days in advance.
- Make the ColeslawIn a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, pepper, and celery seed. Place the slaw mix (dry ingredients only) in a medium-sized bowl. Add the dressing and stir until fully coated. Set aside. If not used within an hour, place in the refrigerator, covered, for up to 3 hours.
- Prepare the CatfishHeat the oil in a large sturdy skillet over medium-high heat until it reaches 350°F. Place the milk and eggs together in a medium bowl or pan and whisk together. In a separate bowl or pan, mix together the cornmeal, flour, salt, pepper, and cayenne. Dip the catfish fillets into the wet mixture, then dredge in the cornmeal/flour mixture, completely covering the fillets. Fry the fillets in batches until golden brown, about 3 – 4 minutes. Drain on paper towels.
- Assemble the Po-boyIf desired, cut the ends off the rolls. Smear a good helping of the remoulade sauce on the bottom of each roll. Add a layer of pickles, tomato slices, catfish fillets, and coleslaw. Squeeze fresh lemon and add hot sauce. Top with the bun. Serve immediately.
Notes
- The Cajun remoulade sauce can be prepared in advance for convenience.
- Adjust the level of cayenne pepper to suit your spice preference.
- Ensure the oil is at the correct temperature before frying the catfish for optimal results.
Nutrition
- Serving Size: 1 Po-boy
- Calories: 590
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg
