Recipe courtesy of Alex McCoy

Fried Catfish Po'Boy with Celeriac Remoulade Sauce

  • Level: Intermediate
  • Total: 50 min
  • Active: 45 min
  • Yield: 2 sandwiches
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Ingredients

Celeriac Remoulade Sauce

1/4 cup thinly shaved celeriac

1/4 cup mayonnaise

2 tablespoons ketchup

2 tablespoons whole-grain mustard 

1 tablespoon chopped capers 

1 tablespoon chopped scallion 

1 teaspoon chopped anchovy 

1 teaspoon hot sauce 

2 cloves garlic, finely chopped 

Juice of 1/2 lemon 

Salt and pepper

Fried Catfish:

1 cup canola or vegetable oil

1 cup all-purpose flour 

Salt and pepper

1/2 cup whole milk 

2 tablespoons hot sauce 

1/2 cup cornmeal 

2 tablespoons cornstarch 

2 catfish fillets 

Assembly:

Sliced tomatoes

Shredded lettuce

Two 8-inch baguette rolls, sliced in half horizontally

Directions

  1. For the remoulade: Combine the celeriac, mayonnaise, ketchup, mustard, capers, scallion, anchovy, hot sauce, garlic and lemon juice in a bowl. Season with salt and pepper, and mix well.
  2. For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer.
  3. Set up 3 pans. In the first, mix 1/2 cup of the flour and some salt and pepper. In the second, mix the milk and the hot sauce. In the third, mix the remaining 1/2 cup flour and the cornmeal and cornstarch; season with salt and pepper
  4. Dredge the catfish fillets first through the flour, shaking off any excess. Next, dredge in the milk mixture, again shaking off the excess. Finally, dredge the catfish in the cornmeal mixture, making sure the fillets are completely coated. Let sit for 5 minutes.
  5. Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes.
  6. Assemble the sandwich: Spread the cut sides of the baguettes with remoulade. Layer with sliced tomatoes, shredded lettuce and a catfish fillet. Chow down!

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