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Catfish Po'Boy

Source of Recipe

From "Sweet Home Café Cookbook" by Albert Lukas


Recipe Introduction

"A New Orleans variation on the hero sandwich, a po'boy can be prepared with meat (usually roast beef), hot sausage, fried chicken, or seafood of some sort and is traditionally served on Leidenheimer bread, a crusty, soft French-style loaf. Fried seafood versions often come 'dressed' with lettuce, tomato, pickles, and mayonnaise. The origin of the name 'po'boy' is hotly debated. The sandwich was already on the scene in the late 1800s, but in those days it was known as an oyster loaf. Some historians believe the term po'boy originated during the city's 1929 streetcar strike, when the sandwiches were eaten by the 'poor boys' on the picket lines. Whatever the origin of the term, these sandwiches are a New Orleans staple, and the best can be sampled at the annual Oak Street Po-Boy Festival held in November."

List of Ingredients

Red Pepper Rémoulade:
â—¦ 1 cup mayonnaise, preferably Duke's
â—¦ ¼ cup Dijon mustard
â—¦ 1 tablespoon cider vinegar
â—¦ 1 ½ tablespoons prepared horseradish
â—¦ 1 shallot, finely diced
â—¦ ¼ cup roasted red pepper, chopped into a paste
â—¦ 1 teaspoon freshly squeezed lemon juice
â—¦ 1 teaspoon Tabasco sauce
â—¦ ½ teaspoon smoked paprika
â—¦ ½ teaspoon kosher salt
â—¦ 1 tablespoon fresh flat-leaf parsley, chopped

Po'Boys:
â—¦ 6 catfish fillets (about 5 ounces each)
â—¦ 3 tablespoons Creole seasoning
â—¦ 1 large egg
â—¦ 1 ½ cups buttermilk, preferably full fat
â—¦ ½ cup all-purpose flour
â—¦ 1 ½ cups cornmeal, preferably stone-ground
â—¦ ½ teaspoon kosher salt
â—¦ 1 cup peanut or vegetable oil, for frying
â—¦ 6 (6-inch) hoagie rolls, split
â—¦ 2 tablespoons unsalted butter, at room temperature
â—¦ 1 cup romaine lettuce, shredded
â—¦ 12 slices vine-ripened tomato


Recipe

To make the Red Pepper Rémoulade:
Combine all the rémoulade ingredients in a medium bowl, whisking until well blended. Cover and chill. It will keep for up to three days.

To make the Po'Boys:
Season the catfish fillets on both sides with the Creole seasoning. Set aside to marinate for 15 minutes.

In a small bowl, whisk together the egg and buttermilk until blended. In a pie plate, mix together the flour, cornmeal, and salt. Dip each catfish fillet into the buttermilk wash to coat well on both sides, draining off the excess. Dredge the fillets in the cornmeal mix to coat both sides, then lay on a wire rack set over a baking sheet while the oil heats.

Pour the oil into a large cast iron skillet and heat over medium-high heat. Working in batches if needed to avoid crowding, fry the catfish for about 3 minutes on each side, or until golden brown and the flesh is opaque and flakes. Using a slotted spatula, transfer the fillets to a platter lined with paper towels. Pour out the oil, wipe the pan clean, and place over low heat.

Brush the cut sides of the rolls with the butter. Place the rolls, cut side down, in the skillet until lightly toasted. On each roll, layer one fried fillet, some lettuce, 2 tomato slices, and a dollop of Red Pepper Rémoulade.

Serves 6