Catfish Po' Boy

1. 1
   prep

   Make the remoulade sauce.

   1.In a small bowl, combine mayonnaise, pickle relish, capers, lemon juice, hot sauce, and minced garlic.

   2.Stir well until smooth and uniform. Cover and refrigerate until ready to use.
2. 2
   prep

   Set up the dredging station.

   1.In a shallow bowl, whisk together flour, cornmeal, garlic powder, smoked paprika, cayenne, a pinch of salt, and black pepper.

   2.In a second bowl, whisk eggs and buttermilk until combined.

   3.Pat catfish fillets dry with paper towels and season lightly with a pinch of salt.

   TIPA dry surface ensures the egg wash sticks properly, which gives you a thicker, crunchier crust.
3. 3
   fry

   Heat the oil and bread the catfish.

   1.Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

   2.Dip each fillet into the egg-buttermilk mixture, letting excess drip off.

   3.Press firmly into the seasoned flour-cornmeal mix, coating all sides completely.

   4.Place breaded fillets on a wire rack while oil comes to temperature.

   TIPKeep one hand dry for the flour and one wet for the egg wash — it stops your fingers from turning into a clumpy mess.
4. 4
   fry · ~5 min

   Fry the catfish until golden and cooked through.

   1.Carefully lower 2 fillets into the hot oil and fry for 4-5 minutes, turning once midway.

   2.Cook until deeply golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C).

   3.Remove with a slotted spoon and drain on a wire rack or paper towels.

   4.Repeat with remaining 2 fillets.

   TIPDon't overcrowd the pot — frying too many at once drops the oil temperature and makes the coating soggy.
5. 5
   assemble

   Assemble the po' boys.

   1.Spread a generous layer of remoulade sauce on both sides of each split French bread.

   2.Place a fried catfish fillet on the bottom half of each bread.

   3.Top with shredded lettuce, 2 slices of tomato, and pickles.

   4.Close the sandwich, press gently, and serve immediately.

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