Published on Louisiana Kitchen & Culture (https://louisiana.kitchenandculture.com)

Home > Fried Catfish Po'Boy

Fried Catfish Po'Boy

Main Course

Serves 4

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients: 
  • ¼ cup milk
  • 4 6-ounce wild-caught catfish fillets
  • salt and pepper OR Creole seasoning
  • 1 cup packaged fish fry or corn meal
  • cooking oil
  • po’ boy rolls, lettuce, tomatoes, dill pickles, cocktail sauce, tartar sauce, for serving

Fried Catfish Po'Boy

Click image to enlarge

 

Method: 

 

Place milk in a large bowl; add catfish fillets, turning to coat; let soak 10 minutes. Place a large heavy skillet over high heat. Pour cooking oil to ½ inch deep. 

Remove fillets to a platter and season to taste. Place fish fry or corn meal in a large shallow bowl. Dredge seasoned catfish, turning to coat both sides. When cooking oil shimmers, carefully add catfish, plump side down, and fry until golden brown, 5-7 minutes; turn and brown second side, 3-4 minutes. Remove to paper towels and drain. Allow diners to assemble po’ boys as desired.

Makes 4 po’ boys.

 

Source URL (modified on Feb 9, 2016):https://louisiana.kitchenandculture.com/recipes/fried-catfish-poboy?page=10