Fish Po’ Boy

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INGREDIENTS 

For the remoulade sauce – 1 1/2 cups mayonnaise – 1/3 cup heavy cream – 1 teaspoon garlic powder – 1 teaspoon Louisiana hot sauce or tabasco – 1 teaspoon sweet pickle relish – 2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning  – 1 tablespoon sweet paprika – 1/4 cup creole mustard, spicy brown mustard, or Dijon mustard – 2 teaspoons horseradish – 3 tablespoons green onions, thinly sliced – 1/2 cup celery, minced  – 1/4 teaspoon cayenne pepper, plus more to taste

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For the catfish – Canola oil for frying, approximately 3-4 cups  – 3 pounds catfish fillets  – 2 cups yellow cornmeal  – 1 tablespoon Cajun seasoning – 1 teaspoon cayenne pepper  – 4 large eggs  – 1 teaspoon water 

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To serve  – 2 loaves of French bread  – 3 cups iceberg lettuce, shredded  – 1 cup Dill pickle round – 3 beefsteak tomatoes, sliced  – 1 onion, sliced into ring

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PROCEDURE

Step 1

Set a baking rack over a sheet pan and set aside 

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Step 2 Make the remoulade sauce: 

In a separate bowl, mix together the mayonnaise, heavy cream, garlic powder, spicy sauce, sweet relish, Slap Ya Mama spice, paprika, mustard, horseradish, green onions, celery, and cayenne pepper.  

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Step 3 Set up dredging station: 

In a large mixing basin, add cornmeal, Cajun spice, and cayenne pepper. In another large dish, mix together the eggs and water.    

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Step 4 Dredge the fish: 

Dip both sides of the fish in the cornmeal mixture. Then dip the fish into the egg mixture, allowing any excess to fall off. Dip the fish back into the cornmeal mixture, then coat both sides for a double coating.  

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Step 7 Assemble your sandwiches: 

Split open the French bread. Apply the remoulade to the interior of both sides of the bread. Top the bread with lettuce, pickles, tomatoes, sliced onions, and fried fish. Assemble the remaining sandwiches. Cut sandwiches into the required parts.  

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