Catfish Po Boy Recipe

Catfish: A mild-flavored fish that is perfect for frying.

Cornmeal: Adds a crunchy texture to the fried catfish.

All-purpose flour: Helps to create a crispy coating.

Cajun seasoning: A blend of spices that adds a flavorful kick.

Buttermilk: Used to tenderize the catfish and help the coating stick.

French rolls: Soft and airy bread that holds all the ingredients together.

Mayonnaise: Forms the base of the spicy mayo.

Hot sauce: Adds heat to the mayo.

Lettuce: Provides a fresh, crunchy layer.

Tomatoes: Adds juiciness and a touch of sweetness.

Pickles: Brings a tangy crunch to the sandwich.

When frying the catfish, ensure the oil is at the right temperature, around 350°F. If the oil is too hot, the fillets will burn on the outside before cooking through. If it's too cool, the catfish will absorb too much oil and become greasy. Use a thermometer to maintain the correct temperature for perfectly crispy and golden catfish.

• catfish - Substitute with tilapia: Tilapia has a mild flavor and flaky texture similar to catfish, making it a good alternative.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when fried.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional benefits.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning has a similar blend of spices and can be used interchangeably with cajun seasoning.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and consistency of buttermilk.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with fewer calories and added protein.

• hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat and can be used as a spicy condiment.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can add a slightly different flavor profile.

• sliced tomatoes - Substitute with roasted red peppers: Roasted red peppers offer a sweet and smoky flavor that complements the sandwich.

• pickles - Substitute with pickled jalapeños: Pickled jalapeños add a spicy kick and tangy flavor to the sandwich.

• Allow the catfish fillets to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap each catfish fillet individually in aluminum foil or plastic wrap to maintain freshness.

• Place the wrapped fillets in an airtight container or a resealable plastic bag. This helps to keep the fish from absorbing any unwanted odors from the fridge.

• Store the french rolls separately in a bread box or a resealable plastic bag to keep them from becoming stale.

• Keep the spicy mayo in a small airtight container in the refrigerator. It should last for up to a week.

• For the lettuce, tomatoes, and pickles, store them in separate containers in the fridge to maintain their crispness and flavor.

• To freeze the catfish fillets, place the individually wrapped fillets in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the fillets to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• The catfish fillets can be frozen for up to 2 months. When ready to use, thaw them in the refrigerator overnight.

• Avoid freezing the french rolls, lettuce, tomatoes, and pickles as they do not retain their texture well after thawing.

• Reheat the catfish fillets in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This helps to maintain their crispy texture.

• Preheat your oven to 350°F (175°C). Place the leftover catfish fillets on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out and bake for about 10-15 minutes until heated through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the catfish fillets on the rack. Heat for about 8-10 minutes, checking frequently to ensure they don't overcook.

• If you prefer using a microwave, place the catfish fillets on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Check and continue heating in 30-second intervals until warmed through.

• To reheat the french rolls, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until they are warm and slightly crispy.

• For the spicy mayo, simply take it out of the fridge and let it come to room temperature. If you prefer it warmer, you can microwave it in a microwave-safe bowl for about 10-15 seconds, stirring halfway through.

• To reheat the assembled Catfish Po Boy, wrap the entire sandwich in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method helps maintain the texture of the bread and the catfish while warming the lettuce, tomatoes, and pickles slightly.

• Mixing bowl: A large bowl used to combine the cornmeal, flour, and cajun seasoning.

• Frying pan: A pan used to fry the catfish fillets until they are golden brown and cooked through.

• Tongs: A utensil used to handle the catfish fillets while frying and to flip them over.

• Small bowl: A bowl used to mix the mayonnaise and hot sauce for the spicy mayo.

• Spatula: A tool used to spread the spicy mayo on the toasted french rolls.

• Knife: A sharp tool used to slice the tomatoes and split the french rolls.

• Cutting board: A surface used to slice the tomatoes and prepare other ingredients.

• Measuring cups: Tools used to measure out the cornmeal, flour, buttermilk, mayonnaise, and other ingredients.

• Paper towels: Used to drain the excess oil from the fried catfish fillets.

• Plate: A dish used to hold the dredged catfish fillets before frying and to assemble the sandwiches.

Prepare ingredients in advance: Measure and mix the cornmeal, flour, and cajun seasoning ahead of time to streamline the cooking process.

Use pre-shredded lettuce: Save time by buying shredded lettuce instead of shredding it yourself.

Pre-slice vegetables: Slice the tomatoes and pickles before you start cooking the catfish.

Make the spicy mayo ahead: Mix the mayonnaise and hot sauce earlier and store it in the fridge until needed.

Toast rolls simultaneously: While frying the catfish, toast the french rolls in the oven to save time.