Recipe 2.1: Catfish Po’Boys with spicy remoulade
We decided to make this meal the same day we went grocery shopping – it’s always best to use fish right away (or freeze as soon as you get home). These sandwiches are filling, so we did not have an additional side, but they would be great with some potato fries or a small salad if you want more to eat.
4 french rolls, or other long sandwich buns
1 lb. catfish fillets
4 leafs lettuce, shredded
2 tomatoes, sliced
2 cups diced tomatoes
½ lemon, cut into wedges
½ cup flour
1 cup cornmeal
Old Bay’s seasoning OR 1 tsp each curry, cayenne pepper, basil, garlic powder, coriander, thyme, sea salt, black pepper, crushed bay leaf, and sweet paprika
2 tbs. olive oil
½ cup canola mayonnaise
2 tbs. Creole mustard
2 tbs. capers, rinsed and chopped
2 tbs. minced onion
½ lemon, juiced
Heat a large fry pan over medium heat. Prep catfish. You’ll need three shallow bowls to set-up a breading station. In bowl 1: flour, bowl 2: one egg (whisked), bowl 3: cornmeal and Old Bay’s (or spice mix). Combine contents of bowl 3 with a fork. Work one fillet at a time. Lay fillet in flour (both sides), tapping to remove excess, then dip into egg. Make sure that the fillet is fully coated in egg. Drip off any excess. Then press fillet into the cornmeal mixture, pressing to stick to both sides. Lay on a plate, then repeat with remaining fillets. Allow to rest for a moment while you add 2 tbs. olive oil to pan. Lay catfish fillets flat in pan. Cook for approx. 5 minutes per side, or until crust is golden brown.
Meanwhile, place rolls on a baking sheet and place in oven to toast. These will go quickly – check on them in about 2-3 minutes so they do not burn.
Once rolls are lightly toasted, remove from oven and cover both sides with the remoulade. When fish is ready, slice fillets in half, length-wise, and lay on rolls. Sprinkle fillet with lemon juice and top with lettuce and tomato. Enjoy while hot!