Fried Catfish Po’ Boys

March 14, 2019

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

Ingredients

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

Instructions

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.

Notes

*We used Slap Ya Mama Cajun Seasoning.

Sweet Chili Rémoulade

Yields: 1⅔ cups

Ingredients

Instructions

In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 3 days.

Notes

*We used Mae Ploy Sweet Chili Sauce.