Catfish Po' Boy

Ingredients

• ½ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole grain Dijon mustard
• 1 clove minced garlic cloves
• 1 tablespoon drained capers
• ¼ teaspoon hot sauce (Crystal or Frank's RedHot)
• ¼ teaspoon paprika
• 1 cup all-purpose flour
• ½ cup cornstarch
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 fillets boneless catfish fillets (about 10 oz total)
• ¾ cup whole buttermilk
• 3 cups vegetable oil for frying
• 2 rolls hoagie rolls or po' boy rolls
• 2 tablespoons unsalted butter, softened
• 2 leaves fresh iceberg or romaine lettuce
• ½ tomato ripe tomato, medium
• ¼ cup dill pickle chips
• 2 tablespoons thinly sliced red onion

Instructions

1. 1

   In a small bowl, combine 0.5 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon whole grain Dijon mustard, 1 minced garlic clove, 1 tablespoon drained capers, 0.25 teaspoon hot sauce, and 0.25 teaspoon paprika. Stir until smooth and fully combined. Taste and adjust the lemon juice or hot sauce if needed — you want a tangy, slightly spicy spread. Set aside.

2. 2

   Pat the 2 catfish fillets completely dry with paper towels — removing surface moisture is essential for a crispy, golden crust instead of a pale, steam-cooked exterior.

3. 3

   In a medium bowl, whisk together 1 cup all-purpose flour, 0.5 cup cornstarch, 0.5 teaspoon cayenne pepper, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.75 teaspoon kosher salt, and 0.25 teaspoon freshly cracked black pepper. The flour mixture should smell fragrant and warm — this is your seasoning base.

4. 4

   Pour 0.75 cup whole buttermilk into a shallow dish. One at a time, dunk each catfish fillet into the buttermilk, coating both sides fully — the buttermilk will keep the fish tender inside while the flour crisps up the outside.

5. 5

   Working with one fillet at a time, remove it from the buttermilk and place it into the seasoned flour mixture. Press gently and coat both sides, then shake off any excess flour. Set the breaded fillets on a clean plate.

6. 6

   Pour 3 cups vegetable oil into a large, heavy-bottomed Dutch oven or deep skillet. Attach an instant-read thermometer to the side of the pot and heat the oil over medium-high heat to 350°F. This should take about 6-7 minutes. When the oil reaches temperature, you'll see thin wisps of smoke rising from the surface.

7. 7

   Carefully lower both breaded catfish fillets into the hot oil using tongs or a slotted spoon — lower them in at an angle to prevent splashing, and they should sizzle immediately. Maintain the oil temperature at 350°F by adjusting the heat as needed.

8. 8

   Fry for 4-5 minutes, watching carefully — you're looking for the coating to turn deep golden brown and the fillet edges to stop sizzling quite as aggressively. This signals that the inside is cooked through. Flip the fillets once, about halfway through, and fry the second side until equally golden.

9. 9

   Using a slotted spoon or fish spatula, transfer the fried catfish fillets to a paper towel-lined plate. Season immediately with a small pinch of kosher salt while they're hot — the salt will stick and season the crust.

10. 10

    While the fish is frying, slice the 2 hoagie rolls in half lengthwise. Spread 0.5 tablespoon of softened butter on the cut side of each top and bottom half, then place them buttered-side up on a cutting board. This creates a flavor base and will help toast the bread if you have a few moments.

11. 11

    Spread about 1.5 tablespoons of remoulade on the bottom half of each roll — use the back of a spoon to spread it evenly from edge to edge.

12. 12

    Layer 1 leaf of fresh iceberg or romaine lettuce onto each bottom half, then slice the 0.5 tomato into 2-3 slices per sandwich and arrange them on the lettuce. Add about 2 tablespoons of dill pickle chips and 1 tablespoon of thinly sliced red onion to each sandwich.

13. 13

    Place one hot fried catfish fillet on top of the toppings on each sandwich, then cap with the top half of the roll. Press down gently so the remoulade seals the fillings. Slice each po' boy in half crosswise if you like, and serve immediately while the fish is still steaming hot and crispy.

Tools you’ll need

• small mixing bowl
• medium mixing bowl
• shallow dish
• large heavy-bottomed Dutch oven or deep skillet
• instant-read thermometer
• tongs or slotted spoon
• fish spatula
• paper towels
• cutting board
• chef's knife

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