Hi Everyone! Today I am posting about a fried catfish po’boy sandwich I made for dinner. I love po’boy’s. It is not a dish I grew up with but I have grown to love po’boys.
This dish is native to New Orleans, originating in the late 1920s during a railcar strike. While the origins of the sandwich are under debate, the best story revolves around a restaurant that provided the strikers or “poor boys” sandwiches. Whether it is true or not, I like this story!
You can make a po’boy with just about any meat. My favorite is the fried oyster po’boy. In fact, I was originally going to make a fried oyster po’boy but none of the stores in my area had oysters. It was for the best. I have never made oysters so it would have been an interesting experiment. When I couldn’t find oysters, I saw some fresh catfish that I knew would work.
Actually, as a kid, I hated catfish. If you think about it, they are not very attractive and they are bottom feeders.
I have grown to appreciate catfish, especially when done right. There is nothing like biting into warm french bread filled with pan-fried goodness. The tangy remoulade paired with crunchy catfish made for an easy, satisfying dinner.
Enjoy this recipe and let me know what you think.
Catfish PO’BOY ingredients:
– 2-3 fresh catfish fillets
– 1/2 cup cornmeal Salt and pepper, to taste
– 1-2 loaves of French bread
Cajun Remoulade Ingredients:
– 1/2 cups mayonnaise
– 1/2 tablespoons ketchup
– 1/2 tablespoons creole mustard
– 1/4 tablespoon parsley
– 1 tablespoon lemon juice (freshly squeezed)
– 1 garlic cloves
– 1/4 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika
Catfish PO’BOY Directions:
1. Season both sides of the catfish fillets with a fair amount of salt and pepper. In a bag, add cornmeal and dip the catfish in the batter, then dredge in the dry; being sure to cover the fillets completely.
2. Gently drop the catfish in the hot oil and fry for 3 minutes and then drain on a platter lined with paper towels.
3. Add all the Cajun Remoulade ingredients in a blender and blend until thoroughly mixed.
4. To assemble the sandwich, spread the remoulade across the bottom 1/2 of the bread, then add lettuce and tomatoes. Next, lay the fried catfish on top. Close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with lemon on the side. Enjoy the catfish PO’BOY!!!