Catfish Po'boy
A crispy fried catfish sandwich on a soft hoagie roll, dressed with tangy remoulade and fresh toppings. Swap the fish, bread, and sauce to create endless regional and dietary variations.
Ingredients
Method
Combine 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tsp Old Bay seasoning, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish. Mix thoroughly.
Pat catfish fillets dry with paper towels to remove excess moisture, which will help them fry crisper.
Heat 2 cups vegetable oil in a large skillet to 350–375°F (use an instant-read thermometer).
Working in batches if needed, dredge each catfish fillet in the seasoned flour mixture, coating both sides evenly and shaking off excess.
Carefully place dredged fillets in the hot oil and fry for 4–5 minutes per side, until golden brown and an instant-read thermometer reads 145°F at the thickest part. Transfer to paper towels to drain.
Lightly toast the hoagie rolls if desired. Spread remoulade sauce on both halves of each roll.
Layer the hot fried catfish, shredded iceberg lettuce, sliced tomato, and dill pickles on each roll.
Cut sandwiches in half if desired and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →