Catfish Po Boy Recipe

Catfish fillets: The main protein, providing a mild and flaky texture.

Cornmeal: Adds a crunchy coating to the fish.

Flour: Helps bind the cornmeal to the fish.

Cajun seasoning: A blend of spices that adds heat and flavor.

Buttermilk: Used to coat the fish, adding tanginess and helping the cornmeal mixture adhere.

French rolls: The bread for the sandwich, toasted for extra crunch.

Lettuce: Adds freshness and crunch to the sandwich.

Tomatoes: Provides juiciness and a slight acidity.

Mayonnaise: The base for the remoulade sauce, adding creaminess.

Dijon mustard: Adds a tangy and slightly spicy flavor to the sauce.

Pickle relish: Adds sweetness and a bit of crunch to the sauce.

Hot sauce: Provides heat and depth of flavor to the sauce.

Lemon juice: Adds acidity and brightness to the sauce.

When preparing the catfish for frying, ensure that the oil is at the right temperature before adding the fillets. A good way to test this is by dropping a small piece of cornmeal mixture into the oil. If it sizzles and rises to the surface immediately, the oil is ready. This will help achieve a perfectly crispy and golden-brown crust on the catfish.

• catfish - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative for frying.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crispy texture when fried.

• flour - Substitute with rice flour: Rice flour is a good gluten-free alternative that still provides a nice coating for frying.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning has a similar blend of spices and can provide the same flavor profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can add a slightly different flavor.

• tomatoes - Substitute with roasted red peppers: Roasted red peppers can add a sweet and smoky flavor as well as a similar texture.

• mayonnaise - Substitute with greek yogurt: Greek yogurt is a healthier alternative that still provides creaminess.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and can add a bit of texture.

• pickle relish - Substitute with chopped dill pickles: Chopped dill pickles provide a similar tangy flavor and crunch.

• hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat and a slightly different flavor profile.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and can add a slightly different citrus flavor.

• Allow the catfish fillets to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each catfish fillet individually in aluminum foil or plastic wrap to maintain its crispiness and prevent any flavors from mingling.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. This helps to keep the catfish fresh and prevents freezer burn.
• Store the french rolls separately from the catfish fillets. Wrap them in plastic wrap or place them in a resealable plastic bag to keep them from drying out.
• For the remoulade sauce, transfer it to an airtight container. This will keep it fresh and prevent any unwanted odors from seeping in.
• Store the lettuce and tomato slices in separate containers lined with a paper towel to absorb excess moisture and keep them crisp.
• When ready to enjoy, reheat the catfish fillets in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.
• Toast the french rolls in the oven or on a skillet to refresh their texture.
• Assemble the Catfish Po Boy by spreading the remoulade sauce on the toasted rolls, adding the reheated catfish fillets, and topping with fresh lettuce and tomato slices.
• Serve immediately and savor the delicious flavors of your Catfish Po Boy!

• Preheat your oven to 350°F (175°C). Place the catfish fillets on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the catfish fillets on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• To reheat the french rolls, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help them regain their crispiness.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the catfish fillets in the skillet and heat for 2-3 minutes on each side until warmed through.

• For the remoulade sauce, you can simply bring it to room temperature by leaving it out for about 15-20 minutes before serving. Alternatively, give it a quick stir and microwave on low power for 10-15 seconds if you prefer it slightly warm.

• Reassemble your Catfish Po Boy by spreading the remoulade sauce on the reheated french rolls, adding the shredded lettuce, sliced tomatoes, and the reheated catfish fillets. Serve immediately and enjoy the revived flavors!

• Mixing bowl: Use this to combine the cornmeal, flour, and cajun seasoning.

• Small bowl: Perfect for mixing the remoulade sauce ingredients.

• Frying pan: Essential for frying the catfish fillets to a golden brown.

• Tongs: Handy for flipping the catfish fillets in the frying pan.

• Spatula: Useful for spreading the remoulade sauce on the toasted rolls.

• Knife: Needed for slicing the tomatoes.

• Cutting board: Provides a surface for slicing the tomatoes and preparing other ingredients.

• Measuring cups: Necessary for measuring out the cornmeal, flour, and buttermilk.

• Measuring spoons: Useful for measuring the cajun seasoning, mustard, pickle relish, hot sauce, and lemon juice.

• Toaster or oven: Use this to toast the french rolls.

• Paper towels: Ideal for draining excess oil from the fried catfish fillets.

• Plate: Use this to assemble the po' boys before serving.

Prepare ingredients ahead: Measure and mix the cornmeal, flour, and cajun seasoning in advance.

Use pre-shredded lettuce: Save time by buying shredded lettuce instead of shredding it yourself.

Pre-make remoulade sauce: Mix the mayonnaise, dijon mustard, pickle relish, hot sauce, and lemon juice the night before.

Toast rolls in bulk: Toast all french rolls at once in the oven instead of individually.

Use a deep fryer: Fry catfish fillets faster and more evenly in a deep fryer instead of a pan.