Fried Catfish Po'Boy with Celeriac Remoulade Sauce

Name: Fried Catfish Po'Boy with Celeriac Remoulade Sauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 sandwiches
Ingredients: 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; 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; Sliced tomatoes; Shredded lettuce; Two 8-inch baguette rolls, sliced in half horizontally

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Level: Intermediate

Total: 50 min
Active: 45 min

Yield: 2 sandwiches

Level: Intermediate

Total: 50 min
Active: 45 min

Yield: 2 sandwiches

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

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.
For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer.
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
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.
Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes.
Assemble the sandwich: Spread the cut sides of the baguettes with remoulade. Layer with sliced tomatoes, shredded lettuce and a catfish fillet. Chow down!

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.