**A Taste of New Orleans: Catfish Po'Boys and More**
The catfish po'boy is a New Orleans classic, a sandwich that perfectly captures the flavors of the city. Fried catfish is dressed with tangy tartar sauce and piled high on a soft, fluffy bun. In this article, we'll share two recipes for catfish po'boys: a traditional version and a spicy blackened catfish po'boy. We'll also include a recipe for homemade tartar sauce, so you can make your po'boys just like they do in New Orleans. But that's not all! We'll also share a recipe for fried green tomatoes, a classic Southern side dish that pairs perfectly with catfish po'boys. And for dessert, we'll make some delicious Creole bread pudding, a New Orleans favorite. So get ready to experience the flavors of New Orleans with these catfish po'boy recipes and more!
FISH PO' BOY
Steps:
- Set a baking rack over a sheet pan and set aside
- Set up dredging station: In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl whisk to combine the eggs and water. Set the two bowls side by side. You will start with the cornmeal mixture.
- Preheat the oil: Fill a large Dutch oven (or a heavy skillet) with at least 3 inches of oil in your pot and heat over medium-high heat, until the oil reaches 350°F on a thermometer.
- Serve: Serve fish po' boys with fries, chips, or a salad! "Did you love this recipe? Give us some stars below!"
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' BOYS
Yield 1⅔ cups
Number Of Ingredients 21
Steps:
- Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
- In a large bowl, sprinkle fish with salt; set aside.
- In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.
- 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.
- 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.
- In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 3 days.
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.
TORTILLA CRUSTED CATFISH PO' BOYS
Our chopped challenge this week was to figure out the best way to cook catfish. We realized that its sweet, flaky flesh was perfect for frying. Chopped Basket Ingredient: catfish
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning.
- Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat.
- Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner.
- Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce.
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.
Tips:
- Choose the right catfish: Look for firm, opaque catfish fillets with no signs of discoloration or spoilage.
- Season the catfish well: Dredge the catfish in a flavorful mixture of seasonings before frying. This will help to enhance the taste of the fish.
- Fry the catfish until golden brown: Cook the catfish in hot oil until it is golden brown and crispy on the outside and flaky and tender on the inside.
- Use a good poboy bread: The poboy bread should be soft and fluffy with a crispy crust. You can use French bread, hoagie rolls, or even hamburger buns.
- Load up the poboy with toppings: Traditional poboy toppings include lettuce, tomatoes, pickles, and tartar sauce. You can also add other toppings such as cheese, bacon, or coleslaw.
Conclusion:
Catfish poboys are a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With a few simple ingredients and a little bit of time, you can create a poboy that is sure to please everyone at the table. So next time you are looking for a new sandwich to try, give catfish poboys a try. You won't be disappointed!
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