Catfish Po Boy

Name: Catfish Po Boy
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 4 to 5 servings
Cuisine: american
Ingredients: 4 to 5 freshly caught catfish, skinned and filleted (about 3 pounds); Buttermilk; A largish bowl cornmeal (about 4 cups); Garlic powder; Onion powder; Ground black pepper; Cayenne pepper; Ground white pepper; Paprika; A couple spoons salt; 100-percent peanut oil; A couple bunches scallions; 1 head cabbage; 1 jalapeno; 1 1/2 cups mayo; Dash apple cider vinegar; Pinch garlic powder; Ground black pepper; 1 cup mayo; 6 dashes hot sauce; A few heaping spoons of whole-grain mustard; A couple spoons finely chopped onion; Small squeeze 1 lemon; Spoon cayenne pepper; Generous pour olive oil; Dash chipotle sauce; Squeeze ketchup; Garlic powder; Fresh tomatoes, sliced; Go to New Orleans and pick up your bread. If that's not a possibility, buy enough flaky French loaves for 4 to 5 sandwiches.

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Level: Intermediate
Total: 4 hr

Prep: 40 min
Inactive: 3 hr
Cook: 20 min

Yield: 4 to 5 servings

Level: Intermediate
Total: 4 hr

Prep: 40 min
Inactive: 3 hr
Cook: 20 min

Yield: 4 to 5 servings

Ingredients

Fried Catfish:

4 to 5 freshly caught catfish, skinned and filleted (about 3 pounds)

Buttermilk

A largish bowl cornmeal (about 4 cups)

Garlic powder

Onion powder

Ground black pepper

Cayenne pepper

Ground white pepper

Paprika

A couple spoons salt

100-percent peanut oil

Jen's Homemade Coleslaw:

A couple bunches scallions

1 head cabbage

1 jalapeno

1 1/2 cups mayo

Dash apple cider vinegar

Pinch garlic powder

Ground black pepper

Outlaw's Special Remoulade Sauce:

1 cup mayo

6 dashes hot sauce

A few heaping spoons of whole-grain mustard

A couple spoons finely chopped onion

Small squeeze 1 lemon

Spoon cayenne pepper

Generous pour olive oil

Dash chipotle sauce

Squeeze ketchup

Garlic powder

Sandwich:

Fresh tomatoes, sliced

Go to New Orleans and pick up your bread. If that's not a possibility, buy enough flaky French loaves for 4 to 5 sandwiches.

Directions

For the fried catfish: First, gather, catch or noodle some fresh catfish. Soak the catfish in buttermilk in the fridge for at least 3 hours.
Toss the cornmeal with the spices (to your taste) until the mixture begins to shift in color and is well seasoned. For a spicier catfish fry, be generous with the cayenne. Toss the fillets individually in the cornmeal mixture until they are well coated.
Fill a deep-fryer or cast-iron Dutch oven with the peanut oil and heat to 350 degrees F. The temperature is very important as it locks the moisture in and crisps the outside perfectly.
Deep-fry the fillets until they are a deep golden color, 6 to 10 minutes. The catfish should come out crispy on the outside and moist and flaky on the inside.
For the coleslaw: Hand chop the scallions, cabbage and jalapeno. Mix together the mayo, vinegar garlic powder and black pepper. Add enough of the mayo mixture to the chopped veggies until they are well coated.
For the special sauce: Mix together the mayo, hot sauce, mustard, onions, lemon juice, cayenne, olive oil, chipotle sauce, ketchup and garlic powder to taste and put into a squeeze bottle.
To assemble: Place several slices of tomatoes on the bread. Spoon the coleslaw liberally on the bread. Next, place a couple of catfish fillets (at least 8 ounces) on top. Squirt the special sauce liberally on top of the sandwich. Serve it with some Southern love and hospitality!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Jen and Outlaw