Catfish PoBoys

catfish poboy

Catfish Po-boys

Not to toot my own horn, but I must say, I make the best Catfish PoBoys EVER. 

2 cups cornmeal
1 cup flour
2 T. Tony Chachere’s creole seasoning

Four catfish fillets, halved if they are large
1 cup buttermilk
Peanut oil for frying

4 French rolls, split and toasted
Mayonnaise, tartar sauce, hot sauce
Sliced tomatoes
Lettuce or cabbage, shredded if desired
Lemon wedges

Combine cornmeal, flour and seasoning. Dip catfish into buttermilk, then cornmeal mixture, pressing to coat well.
In a large skillet, heat the oil over medium-high heat. Carefully place fillets into the skillet and cook, turning once, until golden-brown and crisp, about 7 minutes. Drain on paper towels or a wire rack. Keep the fried fish warm in a 250° oven.
Serve Po-boys with mayonnaise or tartar sauce, hot sauce, tomato slices, lettuce and lemon. Serves 4.


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