Description
Crispy Louisiana fish po’ boy sandwich delivers Gulf Coast flavor with crunchy fried fish, tangy remoulade, and fresh toppings on pillowy bread. Southern comfort meets seafood excellence for a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 cloves garlic, crushed
- ½ cup (120 ml) mayonnaise
- 2 tbsps (30 ml) lemon juice
- 1 tsp Dijon mustard
- 2 tsps sweet pickled relish
- ½ tsp Tony Chachere’s Original Creole Seasoning (add more for spicier taste)
Instructions
- Prep Fish: Pat catfish fillet completely dry using paper towels, ensuring no moisture remains.
- Coat Fish: Dip catfish into egg and milk mixture, then thoroughly dredge in Tony Chachere’s Seasoned Fish Fry Mix, repeating coating process for extra crispiness.
- Heat Oil: Warm vegetable oil in skillet over medium-high heat until shimmering and ready for frying.
- Fry Fish: Carefully place breaded catfish into hot oil, cooking each side until golden brown and crisp, approximately 3-4 minutes per side; verify internal temperature reaches 145°F using meat thermometer.
- Prepare Remoulade: Combine all sauce ingredients in mixing bowl, stirring until thoroughly blended.
- Assemble Sandwich: Slice French baguette lengthwise, layer crispy catfish, then top with fresh tomato slices, pickle rounds, and lettuce leaves.
- Finish and Serve: Drizzle generously with prepared remoulade sauce, slice diagonally, and serve immediately while fish remains hot and crunchy.
Notes
- Dry Thoroughly: Pat fish completely dry with paper towels to ensure maximum crispiness and prevent oil splattering during frying.
- Coating Technique: Double or triple coat the fish in seasoning for extra crunch and flavor depth, pressing gently to help breading adhere.
- Oil Temperature Matters: Maintain medium-high heat and use a thermometer to check oil temperature, preventing soggy or burnt breading.
- Serve Immediately: Consume po’ boy right after assembling to preserve the crispy texture of the fried catfish and prevent bread from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 3
- Calories: 180
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg