Catfish Po Boy Recipe

Catfish fillets: Fresh fillets that are the star of the dish, providing a mild and flaky texture.

Buttermilk: Used for marinating the catfish, it tenderizes the fish and adds a slight tang.

Cornmeal: Gives the catfish a crispy coating when fried.

All-purpose flour: Combined with cornmeal to create the perfect dredging mixture.

Cajun seasoning: A blend of spices that adds a bold, spicy flavor to the catfish.

French rolls: Split and toasted, these rolls hold the catfish and toppings together.

Lettuce: Shredded and added for a fresh, crunchy texture.

Tomatoes: Sliced and added for juiciness and flavor.

Mayonnaise: Forms the base of the remoulade sauce, adding creaminess.

Dijon mustard: Adds a tangy, sharp flavor to the remoulade sauce.

Pickle relish: Brings a sweet and tangy element to the sauce.

Hot sauce: Adds heat and spice to the remoulade sauce.

Lemon juice: Provides a fresh, acidic balance to the sauce.

When marinating the catfish fillets in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the fish and add a subtle tangy flavor. For an extra crispy coating, press the cornmeal mixture firmly onto the fillets before frying. This ensures a more even and crunchy texture. When frying, maintain a consistent medium heat to avoid burning the coating while ensuring the catfish cooks through.

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

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity and thickness of buttermilk.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when fried, although the flavor will be slightly different.

• 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 spice profile and can be used interchangeably with cajun seasoning.

• french rolls - Substitute with hoagie rolls: Hoagie rolls have a similar texture and size, making them a good alternative for french rolls.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can withstand the heat of the sandwich better.

• sliced tomatoes - Substitute with sliced cucumbers: Sliced cucumbers offer a refreshing crunch and can be a good alternative if tomatoes are not available.

• mayonnaise - Substitute with greek yogurt: Greek yogurt provides a similar creamy texture with added protein and less fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and can add a bit of texture to the sauce.

• pickle relish - Substitute with chopped dill pickles: Chopped dill pickles provide a similar tangy flavor and crunch as pickle relish.

• hot sauce - Substitute with sriracha: Sriracha offers a similar heat level and can be used as a direct substitute for hot sauce.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used interchangeably with lemon juice.

• Allow the catfish fillets to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each catfish fillet individually in aluminum foil or plastic wrap to maintain its crispiness.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents any odors from seeping in.
• Store the french rolls separately from the catfish to avoid them becoming soggy. You can keep the rolls in a bread box or a resealable plastic bag at room temperature.
• For the remoulade sauce, transfer it to a small airtight container. Store it in the refrigerator to keep it fresh.
• If you plan 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 airtight container. Label with the date to keep track of freshness.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen catfish fillets on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Assemble the Catfish Po Boy just before serving to ensure the french rolls remain fresh and the catfish stays crispy.

• Preheat your oven to 350°F (175°C). Place the leftover catfish on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until the catfish is warmed through and crispy. This method ensures the fish retains its crunch without becoming soggy.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the catfish on the rack. Heat for 8-10 minutes, checking frequently to avoid overcooking.

• If you prefer using a microwave, place the catfish on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't dry out.

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

• For the remoulade sauce, simply take it out of the refrigerator and let it come to room temperature. Stir it well before spreading it on the reheated french rolls.

• Reassemble your Catfish Po Boy by spreading the remoulade sauce on the warmed french rolls, placing the reheated catfish on top, and adding fresh shredded lettuce and sliced tomatoes. Enjoy your revived sandwich!

• Bowl: Used for marinating the catfish fillets in buttermilk.

• Mixing bowl: Used for combining cornmeal, flour, and cajun seasoning.

• Frying pan: Used for frying the catfish fillets until golden brown.

• Paper towels: Used for draining the excess oil from the fried catfish.

• Small bowl: Used for mixing the remoulade sauce ingredients.

• Spatula: Used for flipping the catfish fillets while frying.

• Tongs: Used for handling the catfish fillets during frying and draining.

• Knife: Used for slicing the tomatoes.

• Cutting board: Used as a surface for slicing the tomatoes.

• Toaster: Used for toasting the french rolls.

• Measuring cups: Used for measuring the buttermilk, cornmeal, flour, mayonnaise, and other ingredients.

• Measuring spoons: Used for measuring the cajun seasoning, dijon mustard, pickle relish, hot sauce, and lemon juice.

Marinate in advance: Marinate the catfish fillets in buttermilk the night before to save time on the day of cooking.

Pre-mix dry ingredients: Combine the cornmeal, flour, and cajun seasoning ahead of time and store in an airtight container.

Use pre-shredded lettuce: Purchase pre-shredded lettuce to cut down on prep time.

Pre-slice tomatoes: Slice the tomatoes in advance and store them in the refrigerator.

Make remoulade sauce ahead: Prepare the remoulade sauce the day before and keep it refrigerated.

Toast rolls simultaneously: Toast the french rolls while frying the catfish to streamline the process.