Brenda's Catfish Po Boy

Name: Brenda's Catfish Po Boy
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 serving
Cuisine: american
Ingredients: Vegetable oil, for frying; 1 cup all-purpose flour; 1/2 cup cornmeal; 1 tablespoon paprika; 1 teaspoon granulated salt; 1/4 teaspoon cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Pinch black pepper; Pinch cayenne; 1 cup mayonnaise; 1 tablespoon minced red onions; 1/2 tablespoon capers, minced; 1/2 tablespoon minced chipotles en adobo; 1/2 teaspoon sugar; Splash lemon juice; Salt; One 6-inch French roll; Unsalted butter; 5 to 6 ounces catfish fillets, soaked in milk; Shredded lettuce (romaine or iceberg); Sliced tomatoes

Recipe courtesy of Brenda's French Soul Food

Show: Road Trip with G. Garvin

Episode: San Francisco

Brenda's Catfish Po Boy

0 Reviews

Level: Easy
Yield: 1 serving

Total: 25 min
Active: 25 min

Level: Easy
Yield: 1 serving

Total: 25 min
Active: 25 min

Ingredients

Vegetable oil, for frying

Cornmeal Dredge:

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon paprika

1 teaspoon granulated salt

1/4 teaspoon cumin

1/4 teaspoon ground coriander

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch black pepper

Pinch cayenne

Chipotle Remoulade:

1 cup mayonnaise

1 tablespoon minced red onions

1/2 tablespoon capers, minced

1/2 tablespoon minced chipotles en adobo

1/2 teaspoon sugar

Splash lemon juice

Salt

One 6-inch French roll

Unsalted butter

5 to 6 ounces catfish fillets, soaked in milk

Shredded lettuce (romaine or iceberg)

Sliced tomatoes

Directions

Watch how to make this recipe.

Heat oil in a deep pot to 350 degrees F.
For the cornmeal dredge: Mix together the flour, cornmeal, paprika, salt, cumin, coriander, garlic powder, onion powder, black pepper and cayenne pepper.
For the remoulade: Whisk together the mayonnaise, red onions, capers, chipotles, sugar, lemon juice and salt to taste.
Slice the roll open and butter the inside. Toast cut-side down on a flat griddle. Meanwhile, coat the fish fillet in 1/2 cup of the cornmeal dredge, and then deep-fry until cooked through, 3 to 4 minutes.
Layer shredded lettuce and tomatoes onto the bottom of the roll, and top with the fried fish. Slather with 3 tablespoons of the remoulade then CHOW DOWN! Use the remaining dredge and remoulade for more fish or other recipes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Brenda's Catfish Po Boy

Brenda's Catfish Po Boy

Cornmeal Dredge:

Chipotle Remoulade:

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