Classic Cajun Fried Catfish Po'boy

Ingredients

• 1 1/2 lbcatfish fillets, cut into strips
• 1 cupbuttermilk
• 1 tbsphot sauce
• 1 cupyellow cornmeal
• 1/2 cupall-purpose flour
• 1 tbspCajun seasoning
• 1/2 tspcayenne pepper
• vegetable oil, for frying
• 4French bread po'boy loaves (or 1 large loaf, quartered)
• 1/2 cupremoulade sauce
• 2 cupsshredded iceberg lettuce
• 1tomato, sliced
• 1/2 cupdill pickle slices

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Combine catfish strips with buttermilk and hot sauce in a bowl. Marinate in the refrigerator 20–30 minutes.

   ⏱Start 20:00
2. 2

   Whisk together cornmeal, flour, Cajun seasoning, and cayenne in a shallow dish.

3. 3

   Heat 2 inches of oil in a heavy pot to 365°F.

4. 4

   Lift catfish from the buttermilk, letting excess drip off, and dredge thoroughly in the cornmeal mixture, pressing to adhere.

5. 5

   Fry in batches 4–5 minutes, until deep golden brown and cooked through, flaking easily with a fork.

   ⏱Start 4:00
6. 6

   Drain on a wire rack or paper towels and season with a pinch of salt while hot.

7. 7

   Split the French bread loaves and spread both cut sides generously with remoulade sauce.

8. 8

   Pile the fried catfish onto the bottom half, then top with lettuce, tomato slices, and pickles. Close the sandwich, halve if desired, and serve immediately while the fish is still hot and crisp.