Fried Catfish Po Boy Recipes

CATFISH PO BOY

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.

FRIED CATFISH PO' BOYS

Steps:

• Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
• In a large bowl, sprinkle fish with salt; set aside.
• In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.
• Working in batches, dip fish in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off excess. Fry fish until golden brown, 4 to 5 minutes. Remove using a spider strainer, and let drain on paper towels.
• Spread about 3 tablespoons Sweet Chili Rémoulade on cut sides of each loaf. Top bottom halves with lettuce, tomatoes, shallot, and fried catfish; drizzle each with an additional 1 tablespoon Sweet Chili Rémoulade. Cover with top halves. Serve immediately.
• In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 3 days.

CATFISH PO'BOYS

Steps:

• In a small bowl, whisk the mayonnaise, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside. , In a large resealable plastic bag, combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. In a shallow bowl, toss the catfish with milk. Place in bag, a few pieces at a time; seal bag and shake to coat., In a large nonstick skillet, cook catfish over medium heat in oil until fish just begins to flake easily with a fork and coating is golden brown, 4-5 minutes on each side. Spoon coleslaw onto rolls; top with catfish.

FRIED CATFISH PO BOY

Steps:

• To make the seasoned fry cornmeal: mix together all the ingredients (makes enough for about five 5-7 oz. catfish fillets).
• In a deep frying pan or pot, preheat enough vegetable oil to completely submerge the catfish, to 350°.
• Dredge the catfish fillet in the seasoned cornmeal; fry fillet in oil for 8 minutes (the catfish will float when done).
• Remove fillet from oil and place on paper towels or a brown paper bag to drain.
• Spread the top slice of toasted french bread with mayo.
• Add a layer of hamburger dill pickle slices and sprinkle with shredded green cabbage.
• Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve right away.
• Additional or other topping suggestions: cheddar cheese, bacon, celery-seed laced coleslaw, jalapeno tartar sauce, Louisiana hot sauce.

FRIED CATFISH PO BOY

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.

FRIED FISH PO' BOY SANDWICH RECIPE

Steps:

• In a large shallow bowl, combine the eggs and water and whisk together until combined. In a separate shallow bowl, add the seasoned breading for the fish. In a large shallow pan, fill halfway with vegetable oil and turn heat to medium high, close to high heat.
• Dip the fish fillets in the egg wash on both sides, and dredge in the fish coating on both sides until well coated. Shake off excess and place in the oil once the oil is ready for frying. Cook on both sides for about 3-5 minutes, remove from oil, and place on the cooling rack. Continue the process until all fish is cooked.
• In a small bowl, add the tartar sauce, mayo, lemon juice, dill, chives, and hot sauce and mix. Set aside.
• Slice the French Bread loaf in half and remove some of the breading inside the loaf on the top half. Don't leave completely hollow. Spread the sandwich spread on the top part of the loaf. On the other half of the bread, layer with the fish with two pieces of fried fish in each bite; place tomato slices on top, the pickle slices, and finally the shredded lettuce. Place the top part of the French bread loaf on top of the layered half. Cut into 3-4 sections and serve.