Southern Fried Catfish Po' Boy

Ingredients

Equipment Needed

• •12-inch cast iron skillet or Dutch oven
• •Deep-fry or candy thermometer
• •Wire cooling rack
• •Sheet pan
• •Spider strainer or slotted spoon

Instructions

1. 1

   Season and soak the catfish

   Pat the catfish strips dry with paper towels and season them lightly with salt and a pinch of cayenne. In a shallow bowl, whisk together the buttermilk and hot sauce. Submerge the fish in this mixture and let it sit for fifteen to twenty minutes while you prepare everything else. The buttermilk tenderizes the fish and carries flavor deep into the flesh. This is the first layer of seasoning.

   Don't skip the buttermilk soak. It removes any muddy taste that farm-raised catfish can sometimes carry and ensures tender, flaky results.
2. 2

   Make the remoulade

   Combine the mayonnaise, Creole mustard, horseradish, hot sauce, capers, green onion, garlic, paprika, and cayenne in a bowl. Stir until smooth and taste it. The remoulade should have a kick that hits the back of your throat, balanced by the creamy mayo and sharp mustard. Adjust the heat to your liking. At Lagniappe, we go bold, but your kitchen means your rules. Set aside in the refrigerator until assembly.

   Remoulade improves as it sits. Make it a day ahead if you have time, and the flavors will marry beautifully.
3. 3

   Build the seasoned coating

   Whisk together the cornmeal, flour, Cajun seasoning, garlic powder, paprika, cayenne, salt, and black pepper in a wide shallow dish. This is your second layer of seasoning. Taste a pinch of the dry mixture. It should be notably seasoned because some will fall away during frying. If it tastes bland now, your fish will taste bland later.

   I use a mix of cornmeal and flour because pure cornmeal can get too dense. The flour lightens the crust and helps it crisp.
4. 4

   Heat the oil

   Pour three cups of oil into a large cast iron skillet or Dutch oven. You want about one and a half inches of depth. Heat over medium-high until a thermometer reads 350 to 365 degrees. If you don't have a thermometer, drop a pinch of cornmeal into the oil. It should sizzle immediately and float, dancing on the surface. If it sinks and sits, your oil isn't ready. If it burns instantly, you've gone too hot.

   Peanut oil has a higher smoke point and cleaner taste than vegetable oil. It's worth the extra cost for fried fish.
5. 5

   Bread the catfish

   One piece at a time, lift the catfish from the buttermilk, letting excess drip off for a moment. Press the fish firmly into the cornmeal mixture, coating all sides completely. The buttermilk should create a thick layer of breading that clings without gaps. Shake off loose coating and set on a wire rack. Don't stack the pieces or the breading will stick together and pull off.

6. 6

   Fry until golden

   Carefully lower three or four pieces of fish into the hot oil, working in batches so you don't crowd the pan. Crowding drops the oil temperature and makes soggy fish. Fry for three to four minutes per side until the crust is deeply golden and the fish flakes easily when you press it gently. The sizzle should be steady and confident. If it goes quiet, your oil cooled too much. Transfer finished pieces to a wire rack set over a sheet pan and season immediately with a light sprinkle of salt. This is your third layer.

   Wire rack, not paper towels. Paper towels trap steam underneath and make the bottom crust soggy. A wire rack lets air circulate and keeps everything crisp.
7. 7

   Toast the bread

   Split the French bread lengths horizontally if your bakery hasn't done it already. Toast them cut-side down in a dry skillet or under the broiler for sixty seconds until the interior is lightly golden and warm. You want structure to hold up to the remoulade without losing that pillowy softness. Don't toast until hard. That's not a po' boy, that's a crouton.

8. 8

   Assemble dressed

   Spread a generous layer of remoulade on both cut sides of the bread. Don't be shy. Pile shredded lettuce on the bottom half, then lay the tomato slices and pickle rounds. Set the hot, crispy catfish on top, three or four pieces per sandwich depending on size. Close with the top half of bread and press down gently so everything settles together. Cut in half on the diagonal if you like, but a true po' boy eaten whole over the sink is a beautiful thing.

Chef Tips

• •The bread makes or breaks this sandwich. If you can't find New Orleans French bread, look for a light, airy Italian loaf or Cuban bread. Avoid anything too dense or crusty. The bread should shatter when you bite it, not fight you.
• •Farm-raised catfish from Louisiana or Mississippi has the cleanest flavor. Wild catfish can taste muddy. Ask your fishmonger where it's from.
• •Spice levels are personal. Start with the amounts listed here, taste your remoulade, and adjust. You can always add heat at the table with extra hot sauce. You can't take it away.
• •At Lagniappe, we serve po' boys on butcher paper with a mountain of extra pickles on the side. The presentation doesn't need to be fancy. It needs to be generous.

Advance Preparation

• •Remoulade can be made up to five days ahead and stored refrigerated in an airtight container. The flavor deepens over time.
• •The cornmeal breading mixture can be prepared a day ahead and stored in a sealed container at room temperature.
• •Do not bread the fish until just before frying. Breaded fish that sits will get soggy and the coating will fall off in the oil.

Frequently Asked Questions

Nutrition Information

1 serving (about 450g)