Catfish Po' Boy

Name: Catfish Po' Boy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1.5 lbs catfish fillets, cut into 4-inch pieces; 1 cup fine yellow cornmeal; 1/3 cup all-purpose flour; 1 tsp garlic powder; 1 tsp smoked paprika; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 1 cup buttermilk; 2 cups vegetable oil (for frying); 4 rolls soft French rolls or hoagie rolls, split and lightly toasted; 2 cups shredded iceberg lettuce; 2 medium ripe tomato, thinly sliced; 1/2 cup dill pickle slices; 1/3 cup mayonnaise; 2 tsp Dijon mustard; 2 tsp hot sauce (such as Crystal or Tabasco); 2 tsp fresh lemon juice

A Southern classic featuring golden cornmeal-crusted catfish fillets tucked into a soft French roll and dressed with cool remoulade, shredded lettuce, tomato, and pickles.

35 minMediumServes 4640 cal/serving

Southern AmericanLunchStovetopPescatarianHigh FiberHigh ProteinHalal-friendlyLow-SodiumPork-FreeAlcohol-Free

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Ingredients

1.5 lbs catfish fillets, cut into 4-inch pieces
1 cup fine yellow cornmeal
1/3 cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
1.5 tsp salt
1/2 tsp black pepper, freshly ground
1 cup buttermilk
2 cups vegetable oil (for frying)
4 rolls soft French rolls or hoagie rolls, split and lightly toasted
2 cups shredded iceberg lettuce
2 medium ripe tomato, thinly sliced
1/2 cup dill pickle slices
1/3 cup mayonnaise
2 tsp Dijon mustard
2 tsp hot sauce (such as Crystal or Tabasco)
2 tsp fresh lemon juice

Instructions

1

Make the remoulade: stir together 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp hot sauce (such as Crystal or Tabasco), and 2 tsp fresh lemon juice in a small bowl. Season with a pinch of salt. Refrigerate until ready to use.
2

Pat 1.5 lbs cut into 4-inch pieces catfish fillets dry with paper towels. Pour 1 cup buttermilk into a shallow dish. In a separate shallow dish, whisk together 1 cup fine yellow cornmeal, 1/3 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1.5 tsp salt, and 1/2 tsp freshly ground black pepper.
3

Dip each piece of catfish in the buttermilk, letting excess drip off, then dredge in the cornmeal mixture, pressing to adhere. Set on a wire rack.
4

Heat 2 cups vegetable oil (for frying) in a large, heavy skillet (cast iron works best) over medium-high heat until it reaches 360°F (182°C). Carefully add the fish pieces, working in batches to avoid crowding.
5

Fry the catfish until golden brown and cooked through to an internal temperature of 145°F (63°C), about 3-4 minutes per side. Transfer to a paper towel-lined plate.
6

Spread the remoulade generously on both cut sides of each 4 rolls split and lightly toasted soft French rolls or hoagie rolls.
7

Layer 2 cups shredded iceberg lettuce, 2 medium thinly sliced ripe tomato, and 1/2 cup dill pickle slices on the bottom half of each roll. Top with the fried catfish. Close the sandwiches and serve immediately.

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Questions

What internal temperature should Catfish Po' Boy reach?

For Catfish Po' Boy, the target internal temperature is 360 F (about 180 C), given in step 4. A probe thermometer removes the guesswork. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Why pat it dry first in Catfish Po' Boy?

Step 2 reads: "Pat 1.5 lbs cut into 4-inch pieces catfish fillets dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Is there a substitute for buttermilk in Catfish Po' Boy?

The entry for Catfish Po' Boy calls for 1 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I use a different white fish instead of the catfish in Catfish Po' Boy?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Catfish Po' Boy uses 1.5 lbs catfish fillets, cut into 4-inch pieces.

Is Catfish Po' Boy spicy?

Moderately. The heat in Catfish Po' Boy comes from 2 tsp hot sauce (such as Crystal or Tabasco). For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Catfish Po' Boy gluten-free?

Yes. The gluten in Catfish Po' Boy is 1/3 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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