Classic Southern Sandwich with Fried Catfish

Sink your teeth into a classic Southern delicacy with this crispy and flavorful Catfish Po' Boy sandwich. This recipe combines tender catfish fillets coated in a seasoned cornmeal crust, fried to golden perfection, and served on a soft baguette with tangy remoulade sauce, lettuce, and tomatoes. Whether you're a fan of seafood or looking for a taste of Southern comfort food, this dish is sure to satisfy your cravings. Get ready to transport your taste buds to New Orleans with this mouthwatering Catfish Po' Boy!

Ingredients

• 4 catfish fillets
• 1 cup cornmeal
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 1 cup all-purpose flour
• Vegetable oil, for frying
• 4 baguettes or hoagie rolls
• Lettuce, for serving
• Tomato slices, for serving
• Remoulade sauce, for serving

Directions

1. In a shallow bowl, combine the cornmeal, cayenne pepper, paprika, garlic powder, salt, and black pepper. Stir well to mix the spices.
2. Dip each catfish fillet into the buttermilk, then dredge in the seasoned cornmeal mixture, pressing lightly to adhere. Repeat with all fillets.
3. In a large skillet, heat vegetable oil over medium-high heat. Fry the catfish fillets until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and drain excess oil on paper towels.
4. Cut the baguettes or hoagie rolls in half and lightly toast them. Spread remoulade sauce on both sides of the bread.
5. Layer lettuce, tomato slices, and 1 or 2 catfish fillets on one side of the bread. Top with the other half of the bread.
6. Repeat the process for the remaining sandwiches.
7. Serve the Catfish Po' Boy sandwiches immediately with a side of extra remoulade sauce.
8. Enjoy!

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