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
- In a shallow bowl, combine the cornmeal, cayenne pepper, paprika, garlic powder, salt, and black pepper. Stir well to mix the spices.
- Dip each catfish fillet into the buttermilk, then dredge in the seasoned cornmeal mixture, pressing lightly to adhere. Repeat with all fillets.
- 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.
- Cut the baguettes or hoagie rolls in half and lightly toast them. Spread remoulade sauce on both sides of the bread.
- Layer lettuce, tomato slices, and 1 or 2 catfish fillets on one side of the bread. Top with the other half of the bread.
- Repeat the process for the remaining sandwiches.
- Serve the Catfish Po' Boy sandwiches immediately with a side of extra remoulade sauce.
- Enjoy!
