Fried Catfish Po Boys Recipes

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CATFISH PO' BOY

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 1 sandwich

Number Of Ingredients 21



Catfish Po' Boy image

Steps:

  • Preheat the oven to 300 degrees F. Fill a large Dutch oven halfway with oil. Heat to 350 degrees F over medium heat. Line a baking sheet with a wire cooling rack.
  • Sprinkle the catfish with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of the Cajun seasoning. Set up a breading station with 3 shallow dishes. In the first dish, season the flour with the remaining 1 teaspoon Cajun seasoning. Lightly beat the egg in the second dish. Mix the breadcrumbs and a pinch of salt in the last dish. Bread the fillets in the flour, then the egg, then the breadcrumbs, allowing the excess from each to drip off. Carefully slip them into the hot oil and fry for 1 to 2 minutes per side. Remove to the cooling rack. Place 2 slices of American cheese on each piece of fish and put in the oven until the cheese is melted, 2 to 3 minutes.
  • Meanwhile, combine the mayonnaise, tartar sauce, chives, capers, Dijon and sriracha in a medium bowl. Season with salt and pepper. In another bowl, toss the lettuce with the red wine vinegar and a pinch of salt and pepper. Spread the sauce on both halves of the hoagie. Layer the bottom bun with pickles, tomatoes, fish, lettuce and assorted chips. Top with the other half of the bun.

Vegetable oil, for frying
Two 4-ounce skinless catfish fillets
Kosher salt and freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 cup all-purpose flour
1 large egg
1/2 cup garlic and herb breadcrumbs
4 slices American cheese
2 tablespoons mayonnaise
2 tablespoons tartar sauce
1 tablespoon chopped chives
1 teaspoon chopped capers
1 teaspoon Dijon mustard
1 teaspoon sriracha
1/4 head iceberg lettuce, shredded
1 teaspoon red wine vinegar
One 12-inch hoagie, split and lightly toasted
Long pre-sliced pickles, for serving
Sliced tomatoes, for serving
Whole pork rinds, for serving
BBQ potato chips, for serving

FRIED CATFISH PO BOY

Provided by Tyler Florence

Categories     main-dish

Time 2h33m

Yield 6 to 8 servings

Number Of Ingredients 30



Fried Catfish Po Boy image

Steps:

  • Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
  • Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
  • Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
  • To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
  • In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

1/2 cup (1 stick) unsalted butter
2 garlic cloves, smashed
2 long soft-crusted French bread baguettes
6 (6-ounce) catfish fillets
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
1 cup milk
1 large egg
1 cup yellow corn meal
1/2 cup all-purpose flour
Pinch cayenne
Sliced pickles
1 recipe Spicy Slaw, recipe follows
Hot sauce, for serving
Lemon wedges, for serving
Canola oil, for frying
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
11/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

FRIED CATFISH PO'BOY WITH CELERIAC REMOULADE SAUCE

Provided by Alex McCoy

Categories     main-dish

Time 50m

Yield 2 sandwiches

Number Of Ingredients 22



Fried Catfish Po'Boy with Celeriac Remoulade Sauce image

Steps:

  • 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!

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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