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Fish Po’ Boy
Ingredients
- 1 1/2 cups mayonnaise
- 1/3 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Louisiana hot sauce or Tabasco
- 1 teaspoon sweet pickle relish
- 2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning
- 1 tablespoon sweet paprika
- 1/4 cup creole mustard, spicy brown mustard, or Dijon mustard
- 2 teaspoons horseradish
- 3 tablespoons green onions, thinly sliced
- 1/2 cup celery, minced
- 1/4 teaspoon cayenne pepper, plus more to taste
- Canola oil for frying, approximately 3-4 cups
- 3 pounds catfish fillets
- 2 cups yellow cornmeal
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- 4 large eggs
- 1 teaspoon water
- 2 loaves French bread
- 3 cups iceberg lettuce, shredded
- 1 cup dill pickle rounds
- 3 medium beefsteak tomatoes, sliced
- 1 medium onion, sliced into rings
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Instructions
- Set a baking rack over a sheet pan and set aside
- In a small bowl, combine the mayonnaise, heavy cream, garlic powder, hot sauce, sweet relish, Slap Ya Mama seasoning, paprika, mustard, horseradish, green onions, celery, and cayenne pepper. Taste and add more cayenne pepper, if desired. Set aside until ready to use.
- In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl whisk to combine the eggs and water. Set the two bowls side by side. You will start with the cornmeal mixture.
- Dip both sides of the fish into cornmeal mixture. Then, dip the fish into the egg mixture and let any excess drip off. Dip the fish back into the cornmeal mixture and coat both sides for a double coating. Set the breaded fish on the sheet pan lined with a baking rack until you are ready to fry. Repeat until all of the fish is coated.
- Fill a large Dutch oven (or a heavy skillet) with at least 3 inches of oil in your pot and heat over medium-high heat, until the oil reaches 350°F on a thermometer.
- Carefully put each fish filet into the hot oil. Fry the fish, until golden brown and crisp, roughly 3 to 4 minutes on each side, flipping halfway through cooking. This time can vary depending on the thickness of your fish, but you will be able to tell by the golden color on the outside.
- Split open the French bread. Slather the remoulade on the inside of both sides of the bread. Layer the bread with lettuce, pickles, tomatoes, sliced onions, and fried fish. Assemble the remaining sandwiches. Cut sandwiches into desired portions.
- Serve fish po’ boys with fries, chips, or a salad! Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
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