Crispy, cornmeal-crusted catfish fillets piled high on toasted French bread with a zesty remoulade sauce, shredded lettuce, and juicy tomatoes. A true taste of New Orleans street food, ready in about 35 minutes.
Prep20 min
Cook15 min
Servings4
Serving size: 1 sandwich
1197cal
37gprotein
65gcarbs
87g
Ingredients
1 cup Mayonnaise (For the remoulade sauce)
2 tbsp Creole Mustard (For the remoulade sauce)
1 tbsp Ketchup (For the remoulade sauce)
1 tbsp Lemon Juice (Freshly squeezed, for the remoulade sauce)
1 tsp Paprika (For the remoulade sauce)
0.25 tsp Cayenne Pepper (For the remoulade sauce, adjust to taste)
680 g Catfish Fillets (About 1.5 lbs, cut into 2-inch wide strips)
Crispy fried catfish po' boy – tangy, satisfying, and perfect for an energy-giving lunch!
This southern dish is perfect for lunch. With 1197.26 calories and 36.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
Hot Sauce
(About 1 tbsp, e.g., Crystal or Tabasco)
125 g All-Purpose Flour (About 1 cup)
150 g Yellow Cornmeal (About 1 cup, fine grind)
2 tbsp Cajun Seasoning (Use a salt-free blend if possible to control sodium)
1 tsp Salt (For the breading)
0.5 tsp Black Pepper (Freshly ground)
960 ml Vegetable Oil (About 4 cups, for frying)
4 pcs Po' Boy Rolls (About 6-8 inches long, or a French baguette cut into sections)
2 tbsp Butter (Melted, for toasting bread)
2 cup Iceberg Lettuce (Finely shredded)
2 pcs Tomatoes (Medium-sized, thinly sliced)
1 cup Dill Pickles (Sliced)
Instructions
1
Prepare the Remoulade Sauce
In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, paprika, and cayenne pepper until smooth.
Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld together. This can be made a day ahead.
2
Marinate the Catfish
Place the catfish strips in a shallow dish.
Pour the buttermilk over the fish and add 1 tablespoon of hot sauce. Stir gently to coat.
Let the catfish marinate for 15-20 minutes at room temperature.
3
Set Up Breading and Frying Station
In a separate shallow dish, whisk together the all-purpose flour, yellow cornmeal, Cajun seasoning, salt, and black pepper.
In a large, heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of about 2 inches. Heat over medium-high heat until a thermometer registers 350°F (175°C).
4
Fry the Catfish
Working in batches to avoid overcrowding the pot, remove a few catfish strips from the buttermilk, allowing the excess to drip off.
Dredge each strip thoroughly in the cornmeal mixture, pressing lightly to adhere, and shake off any excess.
Carefully place the breaded catfish into the hot oil. Fry for 3-5 minutes, turning once, until golden brown, crispy, and cooked through (internal temperature of 145°F or 63°C).
Use a slotted spoon to transfer the fried catfish to a wire rack to drain. Season immediately with a pinch of salt or Cajun seasoning if desired.
5
Toast the Bread and Assemble
While the last batch of fish is frying, slice the Po' Boy rolls horizontally, leaving one side connected like a hinge.
Brush the cut sides with melted butter and toast them on a griddle or in a dry skillet over medium heat until lightly golden and crisp.
To assemble, spread a generous layer of the chilled remoulade sauce on both sides of the toasted bread.
Layer with shredded lettuce, tomato slices, and dill pickles.
Pile the hot, crispy catfish fillets on top, close the sandwich, and serve immediately.
