Recipe: Cornmeal Crusted Catfish Po’ Boy

Recipe: Cornmeal Crusted Catfish Po’ Boy

Cornmeal Crusted Catfish Po’ Boy

30 minutes | 15 min prep | SERVES 2-4


Ingredients* 1/2 cup yellow cornmeal
* 1/4 cup flour
* 3/4 teaspoon kosher salt
* 1 1/2 teaspoons lemon pepper
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder
* 1 1/4 teaspoons cayenne pepper
* vegetable oil for frying
* 5 catfish fillets about 5-7 oz
 

 

* 2 loaves French bread, 7-8 inches long, halved lengthwise, buttered, and lightly toasted
* creole seasoning
* mayonnaise
* creole mustard
* dill pickle relish
* shredded lettuce
* sliced tomato

Directions

1. To make the seasoned fry cornmeal: mix together the cornmeal, flour and spices (makes enough for about five 5-7 oz. catfish fillets).

2. In a deep frying pan or pot, preheat enough vegetable oil to 350°.to completely cover the catfish fillets.

3.Dredge the catfish fillet in the seasoned cornmeal; fry fillets in oil for approximately 8 minutes (the catfish will rise when finished).

4. Remove fillet from oil and place on a brown paper bag to drain. Sprinkle with cajun seasoning.

5. Spread the top slice of toasted french bread with mayo and creole mustard.

6. Add a layer of hamburger dill pickle slices, tomatoes and shredded lettuce.

7. Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve.

8. Additional suggestions include cheese, bacon, tomato, coleslaw, jalapenos, tartar sauce, and Louisiana hot sauce.

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