Lunch: Catfish Po' Boy

This New Orleans special comes dressed with perky, ripe tomatoes and tangy tartar sauce.

Ingredients

1/4 c. yellow cornmeal
1/4 c. flour
2 tsp. Old Bay seasoning
1/4 tsp. minced garlic
1/2 c. buttermilk
1 tsp. Tabasco
1/2 tsp. Sea salt
1/4 tsp. cayenne pepper
3 tbsp. canola oil
4 catfish fillets
1/2 c. tartar sauce
4 soft French rolls
1/2 head Lettuce
1 large beefsteak tomato

Instructions

Combine cornmeal, flour, Old Bay, and garlic in a large, shallow dish. Whisk buttermilk, Tabasco, salt, and cayenne together in a nonreactive large, shallow dish.
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Blot catfish fillets using paper towels, and dip each fillet into the buttermilk mixture. Dredge both sides of the fillets in the cornmeal mixture. Shake off excess breading. Fry the fillets two at a time until golden brown, turning once — about 8 to 10 minutes.
Spread 2 tablespoons tartar sauce onto French loaf halves. Layer with lettuce and tomato slices. Transfer cooked fillets onto French rolls. Repeat with remaining fillets. Serve immediately. Nutritional information is based on 1/2 sandwich.

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