Best 6 Catfish Po Boy Recipes
**Dive into the Deep Flavors of the Catfish Po' Boy: A Culinary Journey Awaits**
Indulge in the tantalizing world of flavors with the Catfish Po' Boy, a symphony of taste that captures the essence of Southern cuisine. This iconic sandwich, a beloved staple in Louisiana, is a delightful marriage of crispy catfish fillets, nestled between soft, fluffy French bread, and adorned with a medley of zesty toppings. Embark on a culinary adventure as we explore the depths of this irresistible dish, unveiling the secrets behind its perfect execution. Discover the art of selecting the freshest catfish, the techniques for achieving that golden-brown crust, and the magic of creating a harmonious balance of flavors with the perfect blend of condiments. From classic to contemporary variations, let your taste buds embark on a journey of pure ecstasy. Dive into the depths of the Catfish Po' Boy experience and let your senses dance with joy.
**The Classic Catfish Po' Boy: A Culinary Masterpiece**
Embrace the timeless tradition of the Classic Catfish Po' Boy, a culinary masterpiece that has stood the test of time. Fresh catfish fillets, dredged in seasoned flour and expertly fried to a perfect crisp, take center stage in this sandwich. Nestled between slices of soft French bread, the catfish sings in harmony with a chorus of flavors, including crisp lettuce, juicy tomatoes, and tangy pickles. Drizzle the sandwich with a generous helping of tartar sauce, adding a creamy richness that complements the crispy catfish perfectly. Take a bite, and let the symphony of flavors transport you to the vibrant streets of New Orleans, where the Catfish Po' Boy reigns supreme.
**The Spicy Catfish Po' Boy: A Fiery Twist on a Classic**
For those who crave a little heat in their culinary adventures, the Spicy Catfish Po' Boy is a tantalizing choice. This fiery variation takes the classic recipe to new heights, infusing it with a zesty blend of spices and peppers. The catfish fillets are coated in a special blend of Cajun spices, creating a crispy exterior that crackles with flavor. Topped with pickled jalapeños, sliced habaneros, and a spicy remoulade sauce, this sandwich is sure to ignite your taste buds and leave you craving more.
**The Ultimate Catfish Po' Boy: A Fusion of Flavors**
Experience the pinnacle of Po' Boy indulgence with the Ultimate Catfish Po' Boy, a culinary masterpiece that combines the best of both worlds. This sandwich features a generous portion of catfish fillets, fried to perfection and topped with a medley of classic and contemporary ingredients. From the crunch of crispy bacon and the zesty kick of pickled onions to the creamy avocado slices and the tangy Creole sauce, every bite of this sandwich is an explosion of flavors. The Ultimate Catfish Po' Boy is a true testament to the creativity and passion that define Southern cuisine.
FRIED CATFISH PO BOY
Provided by Tyler Florence
Categories main-dish
Time 2h33m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
- Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
- Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
- To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
- In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.
CATFISH PO'BOYS
When my neighbor prepared these large full-flavored sandwiches, I had to have the recipe. Strips of catfish are treated to a zesty Cajun cornmeal breading, then served on a bun with packaged broccoli coleslaw mix dressed in a homemade sauce. -Mildred Sherrer Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the mayonnaise, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside. , In a large resealable plastic bag, combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. In a shallow bowl, toss the catfish with milk. Place in bag, a few pieces at a time; seal bag and shake to coat., In a large nonstick skillet, cook catfish over medium heat in oil until fish just begins to flake easily with a fork and coating is golden brown, 4-5 minutes on each side. Spoon coleslaw onto rolls; top with catfish.
Nutrition Facts : Calories 364 calories, Fat 8g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein.
CATFISH PO BOY
Steps:
- Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
- Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
- Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
- Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
- Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.
Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g
CATFISH PO' BOY
Provided by Wanna Make This?
Categories main-dish
Time 30m
Yield 1 sandwich
Number Of Ingredients 21
Steps:
- Preheat the oven to 300 degrees F. Fill a large Dutch oven halfway with oil. Heat to 350 degrees F over medium heat. Line a baking sheet with a wire cooling rack.
- Sprinkle the catfish with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of the Cajun seasoning. Set up a breading station with 3 shallow dishes. In the first dish, season the flour with the remaining 1 teaspoon Cajun seasoning. Lightly beat the egg in the second dish. Mix the breadcrumbs and a pinch of salt in the last dish. Bread the fillets in the flour, then the egg, then the breadcrumbs, allowing the excess from each to drip off. Carefully slip them into the hot oil and fry for 1 to 2 minutes per side. Remove to the cooling rack. Place 2 slices of American cheese on each piece of fish and put in the oven until the cheese is melted, 2 to 3 minutes.
- Meanwhile, combine the mayonnaise, tartar sauce, chives, capers, Dijon and sriracha in a medium bowl. Season with salt and pepper. In another bowl, toss the lettuce with the red wine vinegar and a pinch of salt and pepper. Spread the sauce on both halves of the hoagie. Layer the bottom bun with pickles, tomatoes, fish, lettuce and assorted chips. Top with the other half of the bun.
CATFISH PO' BOYS
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
- Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
- Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
- Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.
FRIED CATFISH PO BOY
Make and share this Fried Catfish Po Boy recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- To make the seasoned fry cornmeal: mix together all the ingredients (makes enough for about five 5-7 oz. catfish fillets).
- In a deep frying pan or pot, preheat enough vegetable oil to completely submerge the catfish, to 350°.
- Dredge the catfish fillet in the seasoned cornmeal; fry fillet in oil for 8 minutes (the catfish will float when done).
- Remove fillet from oil and place on paper towels or a brown paper bag to drain.
- Spread the top slice of toasted french bread with mayo.
- Add a layer of hamburger dill pickle slices and sprinkle with shredded green cabbage.
- Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve right away.
- Additional or other topping suggestions: cheddar cheese, bacon, celery-seed laced coleslaw, jalapeno tartar sauce, Louisiana hot sauce.
Nutrition Facts : Calories 582.8, Fat 15, SaturatedFat 3.2, Cholesterol 74.7, Sodium 1418, Carbohydrate 78, Fiber 6.5, Sugar 3, Protein 34.2
Tips:
- Choose fresh catfish fillets for the best flavor and texture. - Season the catfish fillets generously with Cajun seasoning before frying. This will help to create a flavorful crust. - Fry the catfish fillets in hot oil until they are golden brown and cooked through. Be careful not to overcook the fish, as it will become tough. - Use a sturdy bun or hoagie roll for the po' boy sandwich. This will help to hold up to the weight of the catfish and other toppings. - Add your favorite toppings to the po' boy sandwich, such as lettuce, tomatoes, pickles, and tartar sauce.Conclusion:
The catfish po' boy is a classic sandwich that is enjoyed by people of all ages. It is a delicious and satisfying meal that is perfect for a casual lunch or dinner. With its crispy catfish, flavorful Cajun seasoning, and fresh toppings, the catfish po' boy is sure to be a hit with everyone who tries it.
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