Get ready to experience a mouthwatering journey through the heart of Southern cuisine with this irresistible Fried Catfish Po' Boy! Imagine crispy, golden-brown catfish nestled between soft hoagie rolls, topped with fresh crisp lettuce and juicy tomatoes - this isn't just a sandwich, it's a flavor explosion that'll transport you straight to the Louisiana bayou. Whether you're a seafood lover or just craving a taste of authentic Southern cooking, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 2 hoagie rolls
- Lettuce, tomato, and tartar sauce for topping
Instructions
- Pat the catfish fillets dry with paper towels to remove excess moisture.
- In a shallow dish, season the buttermilk with a pinch of salt and cayenne pepper.
- In another shallow dish, mix cornmeal, paprika, salt, and remaining cayenne pepper to create the breading mixture.
- Dip each catfish fillet first into the seasoned buttermilk, ensuring complete coverage.
- Immediately transfer the buttermilk-coated fillet to the cornmeal mixture, pressing gently to coat evenly on all sides.
- Heat vegetable oil in a large skillet to 350°F (175°C), ensuring enough oil to cover the bottom of the pan.
- Carefully place the breaded catfish fillets into the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.
- Remove fillets and drain on a wire rack or paper towels to remove excess oil.
- Slice hoagie rolls lengthwise and lightly toast them if desired.
- Spread tartar sauce on both sides of the roll.
- Layer fresh lettuce and sliced tomatoes on the bottom of each roll.
- Place the crispy fried catfish fillet on top of the vegetables.
- Close the sandwich, cut diagonally, and serve immediately while the fish is still hot and crispy.
Tips
- Pat the catfish fillets completely dry before breading to ensure maximum crispiness.
- Use a deep-fry thermometer to maintain the oil at exactly 350°F for perfectly crisp, not greasy fish.
- Don't overcrowd the pan - fry the catfish in batches to maintain oil temperature and ensure even cooking.
- For extra flavor, add a dash of hot sauce to the buttermilk or mix some Cajun seasoning into the cornmeal coating.
- Let the fried fish drain on a wire rack instead of paper towels to keep the breading crisp.
- Toast the hoagie rolls for an extra layer of texture and flavor.
- Serve immediately for the ultimate crispy, hot sandwich experience.Pro Tip: The secret to an authentic Po' Boy is all in the contrast - crispy fish, soft bread, and fresh, cool toppings!
Nutrition Facts
Calories: 610kcal
Carbohydrates: 78g
Protein: g
Fat: 17g
Saturated Fat: g
Cholesterol: mg
