Rémoulade made with sweet chili sauce (a condiment often served with Thai dishes) gives these po’ boys a delightfully spicy kick.
Fried Catfish Po' Boys
- Vegetable oil, for frying
- 1½ pounds catfish fillets, cut on the bias into 1½-inch strips
- 1 teaspoon kosher salt
- 1½ cups all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons Cajun seasoning*
- 2 large eggs
- 1 tablespoon water
- Sweet Chili Rémoulade (recipe follows)
- 6 (6-inch) loaves French bread, halved lengthwise and toasted
- 1 head Bibb lettuce, cored and shredded (about 6 ounces)
- 3 large beefsteak tomatoes, cored and cut crosswise into ¼-inch-thick slices (about 2 pounds)
- 1 medium shallot, cut lengthwise into ⅛-inch-thick slices
- Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
- In a large bowl, sprinkle fish with salt; set aside.
- In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.
- Working in batches, dip fish in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off excess. Fry fish until golden brown, 4 to 5 minutes. Remove using a spider strainer, and let drain on paper towels.
- Spread about 3 tablespoons Sweet Chili Rémoulade on cut sides of each loaf. Top bottom halves with lettuce, tomatoes, shallot, and fried catfish; drizzle each with an additional 1 tablespoon Sweet Chili Rémoulade. Cover with top halves. Serve immediately.
*We used Slap Ya Mama Cajun Seasoning.
Sweet Chili Rémoulade
Yields: 1⅔ cups
- 1 cup mayonnaise
- ½ cup sweet chili sauce*
- 2 tablespoons finely chopped green onion
- 2 tablespoons finely chopped dill pickles
- 1½ tablespoons Creole mustard
- 4 medium cloves garlic, grated
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 3 days.
*We used Mae Ploy Sweet Chili Sauce.