Fried Catfish Poboy With Celeriac Remoulade Sauce Recipes

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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

PO' BOY REMOULADE SAUCE

This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.

Provided by Christina Tabaretti

Categories     Sauces

Time 10m

Yield 10

Number Of Ingredients 11



Po' Boy Remoulade Sauce image

Steps:

  • Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g

½ cup mayonnaise
3 tablespoons Creole or spicy brown mustard
2 tablespoons ketchup
1 tablespoon chopped fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced garlic
½ teaspoon Worcestershire sauce
⅛ teaspoon freshly squeezed lemon juice
⅛ teaspoon ground paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

OVEN FRIED CATFISH

Provided by Food Network

Categories     main-dish

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 12



Oven Fried Catfish image

Steps:

  • Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste.
  • Preheat oven to 400 degrees F.
  • Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce.

8 fillets boneless catfish
2 cups milk
3 1/2 cups white cornmeal
3 1/2 cups yellow cornmeal, coarser grind
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon black pepper
4 tablespoons granulated garlic
4 tablespoons thyme, dried
Cajun seasoning
1/4 cup melted butter or butter cooking spray
Tartar sauce, optional

CELERIAC REMOULADE

Provided by Food Network

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6



Celeriac Remoulade image

Steps:

  • Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne. In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.

1 large celeriac (1 1/2 to 2 pounds without greens), peeled with a knife
1 tablespoon fresh lemon juice
3/4 cup basic mayonnaise
1 tablespoon Dijon mustard, or more to taste
Salt and freshly ground black pepper
1 tablespoon parsley, chopped finely (optional)

CATFISH PO BOY

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories     Seafood     Fish     Catfish

Time 40m

Yield 8

Number Of Ingredients 31



Catfish Po Boy image

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Categories     Sauce     Fish     Bake     Quick & Easy     Mardi Gras     Mayonnaise     Cornmeal     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15



Oven-Fried Catfish with Rémoulade Sauce image

Steps:

  • Make fish:
  • Preheat oven to 500°F with rack in middle.
  • Brush a baking pan with 2 tablespoons oil.
  • Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
  • Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
  • Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
  • Make rémoulade while fish bakes:
  • Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

For fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-ounce) pieces catfish fillet
2 large eggs, beaten
For rémoulade sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

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