Brenda's Catfish Po Boy

Brenda's French Soul Food
Show: Road Trip with G. Garvin Episode: San Francisco
TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 min
YIELD: 1 serving
LEVEL: Easy

ingredients

  • Vegetable oil, for frying
  • CORNMEAL DREDGE:
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Pinch black pepper
    • Pinch cayenne
    CHIPOTLE REMOULADE:
    • 1 cup mayonnaise
    • 1 tablespoon minced red onions
    • 1/2 tablespoon capers, minced
    • 1/2 tablespoon minced chipotles en adobo
    • 1/2 teaspoon sugar
    • Splash lemon juice
    recipe tools

    Directions

    Heat oil in a deep pot to 350 degrees F.

    For the cornmeal dredge: Mix together the flour, cornmeal, paprika, salt, cumin, coriander, garlic powder, onion powder, black pepper and cayenne pepper.

    For the remoulade: Whisk together the mayonnaise, red onions, capers, chipotles, sugar, lemon juice and salt to taste.

    Slice the roll open and butter the inside. Toast cut-side down on a flat griddle. Meanwhile, coat the fish fillet in 1/2 cup of the cornmeal dredge, and then deep-fry until cooked through, 3 to 4 minutes.

    Layer shredded lettuce and tomatoes onto the bottom of the roll, and top with the fried fish. Slather with 3 tablespoons of the remoulade then CHOW DOWN! Use the remaining dredge and remoulade for more fish or other recipes.

    Notes

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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