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
  1. Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
  2. In a large bowl, sprinkle fish with salt; set aside.
  3. In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.
  4. 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.
  5. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-catfish-po-boys/