Is there anything like good fried catfish? Try these Fried Catfish Po’boys with Spicy Remoulade Sauce and bring a classic southern sandwich home tonight!
I’m not from the south. I didn’t grow up with noodling or any particular interest in delving into waters to wrestle with the unknown. Actually, as a kid, catfish kind of freaked me out. They were certainly nothing to look at. But, I was lucky enough to have fried catfish a time or two and know that it’s pretty damned good when done right.
Fried well with a crispy outer crunch and moist fish on the inside, you won’t even care that catfish may be one of the ugliest freshwater fish there are. Unless eels are fish, because they are totally freakishly ugly.
These fried catfish po’boys hit the spot with a kicked up remoulade sauce featuring spicy chipotle mustard (read: my recent El Diablo Mustard love – not even paid to say that) and topped with the crunch of shaved celery and scallions.
Bust out some napkins. Dinner just got down-home delicious. Don’t try to impress your fancy feast friends with this one. Save it for the people you know who matter.
The ones who aren’t afraid to lick their fingers in front of you.
Taste test these Fried Catfish Po’boys with Spicy Remoulade Sauce and let me know what you think!
- Vegetable oil for frying
- 1 jalapeno pepper seeds removed, roughly chopped
- 2 scallions green parts only, roughly chopped
- 1/3 cup mayo
- 1 teas lemon juice
- 2 tbs pickling liquid
- 3 or 4 pickles
- 2 tbs El Diablo Chipotle Mustard
- handful of fresh parsley
- salt and pepper
- 1 lbs catfish cut into 1/2" portions
- 2 eggs whisked
- 1/2 cup instant flour
- 2 tbs unsalted butter
- tomato shaved celery and thinly sliced scallions for topping
make the remoulade sauce. Add the jalapeno pepper, scallions, mayo, lemon juice, pickling liquid, pickles, mustard, and parsley to a blender and pulse until almost smooth. (I like to leave some texture). Season with salt and pepper to taste. Cover and chill in fridge until ready to use.
When ready to cook catfish, heat enough oil to fill a large Dutch oven 2 inches.
Set up your dredging station with the eggs in one dish and flour in another.
When oil reaches 350 degrees F, work in batches coating the fish in the egg, draining excess and dredging in the flour. Place each piece in the oil and fry for 5 to 7 minutes, until cooked through.
Remove from oil with a slotted spoon and place on a paper towel lined plate to drain.
Toast the rolls with the melted butter.
Spread the remoulade over the rolls, pile high portions of the fried fish and serve with sliced tomato, shaved celery, and sliced scallions.
Food Network Magazine Aug/Sep 2009