Fried Catfish Po'boys with Spicy Remoulade Sauce | Kita Roberts

Fried Catfish Po'boys with Spicy Remoulade Sauce


  • 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
  • rolls
  • 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