Cajun Catfish Po' Boy
Crispy Cajun-cornmeal-crusted catfish fillets tucked into a toasted French roll with cool remoulade, shredded lettuce, tomatoes, and pickles — the quintessential New Orleans sandwich.
Ingredients
- 1 lb catfish fillets, cut into 4-oz pieces
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 tsp Cajun seasoning
- 1/2 cup buttermilk
- 2 tsp Louisiana-style hot sauce
- 1/2 cup vegetable oil
- 4 French po' boy rolls (or hoagie rolls), split lengthwise
- 6 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp capers, drained, chopped
- 2 tsp fresh lemon juice
- 2 cups shredded iceberg lettuce, shredded
- 2 roma tomatoes, sliced thin
- 1/2 cup dill pickle slices
Instructions
-
1
Make the remoulade: stir together 6 tbsp mayonnaise, 2 tsp Dijon mustard, 2 tbsp drained, chopped capers, 2 tsp fresh lemon juice, and a dash of Cajun seasoning in a small bowl. Refrigerate until ready to use.
-
2
Combine 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, and the remaining 2 tsp Cajun seasoning in a shallow dish. In another shallow dish, whisk together 1/2 cup buttermilk and 2 tsp Louisiana-style hot sauce.
-
3
Dip 1 lb cut into 4-oz pieces catfish fillets in the buttermilk mixture, letting excess drip off, then dredge thoroughly in the cornmeal mixture.
-
4
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the catfish in batches until golden brown and cooked through, about 3 to 4 minutes per side. Catfish should reach an internal temperature of 145°F (63°C). Drain on a paper-towel-lined plate.
-
5
Toast the cut sides of 4 split lengthwise French po' boy rolls (or hoagie rolls) in the same skillet (or under the broiler) until lightly golden.
-
6
Spread remoulade generously on both cut sides of the toasted rolls. Layer with 2 cups shredded shredded iceberg lettuce, 2 sliced thin roma tomatoes, 1/2 cup dill pickle slices, and the fried catfish. Serve immediately.