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Catfish Po Boy Recipe

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Catfish Po-boy Recipe - Blue Plate Mayonnaise

It could be said that New Orleans and the Gulf Coast are fueled by fried seafood po-boys – shrimp, oyster, softshell crab and catfish. Some people thin-slice their fish, others fry it in thick slabs. Either way, just splash on some hot sauce and enjoy.

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

Vegetable oil, for frying
1 1/2 pounds small catfish fillets
1 teaspoon coarse sea salt + more for seasoning
1 cup flour (we used Swans Down®️ Cake Flour)
1 cup cornmeal
1 tablespoon Creole seasoning
1 egg
1 cup buttermilk
8 tablespoons Blue Plate®️ Mayonnaise
4 teaspoons hot sauce + extra for serving
4 (6-inch) lengths New Orleans style French bread
2 cups shredded iceberg lettuce
8 slices tomato
Pickle slices, optional
4 lemon wedges, for serving

Steps:

  • Fill a Dutch oven or cast-iron skillet about 2 to 3 inches deep with vegetable oil and heat over medium-high heat to 375℉. Season catfish with salt and set aside.
    Combine flour, cornmeal and Creole seasoning and divide evenly between two shallow bowls. In a third shallow bowl combine egg and buttermilk and mix well. Dredge the fish fillets in batches, first in one bowl of flour, then in the egg mixture and then into the second bowl of flour.
    Drop several fillets at a time into the hot oil and fry until golden brown, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Season with more salt if necessary.
    Combine mayonnaise and hot sauce in a small bowl and mix well.
    Slice each piece of bread in half lengthwise. Spread 1 tablespoon of the mayonnaise mixture over each piece of bread. Place the fried catfish on each bottom half and top with shredded lettuce, 2 slices of tomato, pickle slices and a few dashes of hot sauce, if desired. Serve each po-boy with a lemon wedge on the side.

Catfish Po-Boy | MeatEater Cook

Catfish is the everyman fish, gracing waters across the country. It’s mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.
Feel free to substitute any…

Provided by: EasyRecipesCooking.com

Yield: 6 to 8

Ingredients:

2 lbs. catfish fillets, cut into strips
1 cup buttermilk
1½ cup cornmeal
½ cup AP flour
1 tbsp. creole seasoning
Tartar sauce
Favorite slaw
Brioche buns

Steps:

  • Marinate catfish strips in buttermilk for a minimum of 4 hours.
  • Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
  • Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
  • To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.

Catfish Po Boy : Recipes : Cooking Channel Recipe

Cooking Channel serves up this Catfish Po Boy recipe plus many other recipes at CookingChannelTV.com

Provided by: EasyRecipesCooking.com

Total time: 4 hours 0 minutes

Prep time: 40 minutes

Cook time: 20 minutes

Yield: 4 to 5 servings

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.

Steps:

  • 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! 

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