Catfish Po Boy Recipe

Catfish: Fresh or frozen, thawed fillets are the star of this dish, providing a mild, flaky fish base.

Cornmeal: Used to create a crispy coating for the catfish fillets.

Flour: Combined with cornmeal to form the breading mixture.

Cajun seasoning: Adds a spicy, flavorful kick to the breading.

Buttermilk: Helps the breading adhere to the fish and adds a slight tang.

French bread: Split rolls that hold the sandwich together, providing a soft, chewy texture.

Lettuce: Shredded and used as a fresh, crunchy topping.

Tomato: Sliced and added for juiciness and flavor.

Mayonnaise: Spread on the rolls to add creaminess and moisture.

Hot sauce: Drizzled on top for an extra layer of heat and flavor.

When preparing the catfish fillets, ensure they are patted dry with a paper towel before dipping them in buttermilk. This helps the cornmeal mixture adhere better, resulting in a crispier coating. Additionally, let the coated fillets rest for a few minutes before frying to allow the breading to set, which helps prevent it from falling off during cooking.

• catfish - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative to catfish.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch and can be seasoned to mimic the flavor of cornmeal.

• flour - Substitute with rice flour: Rice flour is a good gluten-free alternative that offers a similar texture for coating.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning has a similar blend of spices and can provide the same flavor profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk.

• french bread - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can add a slightly different flavor.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers offer a sweet and smoky flavor that complements the other ingredients.

• mayonnaise - Substitute with greek yogurt: Greek yogurt is a healthier alternative that provides a similar creamy texture.

• hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat and can add a slightly different flavor twist.

• Allow the catfish fillets to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each catfish fillet individually in plastic wrap or aluminum foil to maintain their crispiness and prevent them from sticking together.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.
• Store the catfish fillets in the refrigerator if you plan to eat them within 2-3 days. For longer storage, place them in the freezer.
• To freeze the catfish fillets, lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container.
• For the french bread rolls, store them in a bread box or a resealable plastic bag at room temperature for up to 2 days. To freeze, wrap each roll in plastic wrap and place them in a resealable plastic bag or airtight container.
• Shredded lettuce and sliced tomato should be stored separately in airtight containers in the refrigerator. Use within 1-2 days for optimal freshness.
• Mayonnaise and hot sauce can be stored in their original containers in the refrigerator. Ensure the lids are tightly sealed to maintain freshness.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the catfish fillets on a baking sheet and heat for 10-15 minutes, or until warmed through and crispy.
• Assemble the Catfish Po Boy as directed in the recipe, using the reheated catfish fillets, fresh lettuce, tomato, and french bread rolls.

• Preheat your oven to 350°F (175°C). Place the catfish fillets on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until the fillets are warmed through.

• For a quicker method, use a microwave. Place the catfish fillets on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• To reheat the French bread rolls, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are warm and slightly crispy.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the catfish fillets in the skillet and heat for about 2-3 minutes per side, or until warmed through.

• For the lettuce and tomato, it’s best to use fresh ingredients. However, if you must reheat, place them in a microwave-safe dish and heat on low power for 20-30 seconds, just enough to take the chill off without making them soggy.

• Reassemble your Catfish Po Boy by spreading fresh mayonnaise on the warmed French bread rolls. Add the reheated catfish fillets, fresh or lightly warmed lettuce and tomato, and drizzle with hot sauce. Serve immediately and enjoy!

• Mixing bowl: Use this to combine the cornmeal, flour, and cajun seasoning.

• Frying pan: Heat oil in this to fry the catfish fillets until golden brown.

• Tongs: Handy for flipping the catfish fillets while frying.

• Paper towels: Place the fried catfish on these to drain excess oil.

• Knife: Use this to slice the tomatoes.

• Cutting board: A surface to slice the tomatoes and prepare other ingredients.

• Measuring cups: Measure out the cornmeal, flour, buttermilk, and mayonnaise accurately.

• Spoon: Useful for spreading mayonnaise on the French bread rolls.

• Plates: Serve the assembled po' boys on these.

• Whisk: Mix the buttermilk before dipping the catfish fillets.

Prepare ingredients ahead: Measure and mix the cornmeal, flour, and cajun seasoning in advance.

Use pre-shredded lettuce: Save time by buying pre-shredded lettuce instead of shredding it yourself.

Pre-slice tomatoes: Slice the tomatoes and store them in the fridge until needed.

Pre-make sauce: Mix mayonnaise and hot sauce ahead of time for a quick spread.

Thaw catfish overnight: Thaw catfish fillets in the fridge overnight to save time on the day of cooking.