This scrumptious po’ boy takes us to New Orleans, where it was invented in 1929 during a streetcar worker’s strike. The sandwiches were cheap, tasty and a huge hit – in demand across the country to this day.
This particular po’ boy includes battered catfish on a crusty baguette (or sandwich bread) with the zest of pickle and spicy mayo for all the classic flavors. Serve it alongside potato chips or fries and enjoy!
Catfish Po’ Boy
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 16 min | 26 min |
Ingredients
- 1 pound catfish fillets (fresh or frozen and thawed)
- 1 cup flour (or cornmeal, or a mix of both, if available)
- 1 teaspoon paprika (optional)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (or 1/4 cup milk)
- Vegetable oil, for frying
- 1 baguette, cut into 4 equal pieces, or 4 sandwich rolls
- 1 cup shredded lettuce
- 2 tomatoes, sliced (or canned sliced tomatoes, drained)
- 1/2 cup pickle slices
- 1/2 cup mayonnaise
- 1 to 2 teaspoons hot sauce (or ¼ teaspoon of chili powder)
Method
- Combine flour, paprika (if using), garlic powder (if using), salt and pepper in a shallow bowl. Beat egg in a separate shallow bowl.
- Dip catfish pieces into the egg, then dredge in the flour mixture until well-coated, tapping off any excess.
- Heat about 1/2-inch of oil in a skillet over medium-high heat. Working in batches, fry the catfish fillets, until golden and crispy, about 3-4 minutes per side. Transfer to a paper-towel-lined plate to drain.
- Combine the mayonnaise and hot sauce in a small bowl until smooth.
- Slice the baguette lengthwise to create a pocket. Spread the spicy mayo on each side, then layer in the fried catfish, lettuce, tomato, and pickles. Serve warm.
- Photo and recipe: Dish Works
