Name: Fish Po’ Boy
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: For the remoulade sauce -; 1 1/2 cups mayonnaise -; 1/3 cup heavy cream -; 1 teaspoon garlic powder -; 1 teaspoon Louisiana hot sauce or tabasco -; 1 teaspoon sweet pickle relish -; 2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning -; 1 tablespoon sweet paprika -; 1/4 cup creole mustard , spicy brown mustard, or Dijon mustard -; 2 teaspoons horseradish -; 3 tablespoons green onions, thinly sliced -; 1/2 cup celery, minced -; 1/4 teaspoon cayenne pepper, plus more to taste -; For the catfish -; Canola oil for frying, approximately 3-4 cups -; 3 pounds catfish fillets -; 2 cups yellow cornmeal -; 1 tablespoon Cajun seasoning -; 1 teaspoon cayenne pepper -; 4 large eggs -; 1 teaspoon water -; To serve -; 2 loaves of French bread -; 3 cups iceberg lettuce, shredded -; 1 cup Dill pickle rounds -; 3 beefsteak tomatoes, sliced -; 1 onion, sliced into rings -

Ingredients for - Fish Po’ Boy

1. For the remoulade sauce

2. 1 1/2 cups mayonnaise

3. 1/3 cup heavy cream

4. 1 teaspoon garlic powder

5. 1 teaspoon Louisiana hot sauce or tabasco

6. 1 teaspoon sweet pickle relish

7. 2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning

8. 1 tablespoon sweet paprika

9. 1/4 cup creole mustard , spicy brown mustard, or Dijon mustard

10. 2 teaspoons horseradish

11. 3 tablespoons green onions, thinly sliced

12. 1/2 cup celery, minced

13. 1/4 teaspoon cayenne pepper, plus more to taste

14. For the catfish

15. Canola oil for frying, approximately 3-4 cups

16. 3 pounds catfish fillets

17. 2 cups yellow cornmeal

18. 1 tablespoon Cajun seasoning

19. 1 teaspoon cayenne pepper

20. 4 large eggs

21. 1 teaspoon water

22. To serve

23. 2 loaves of French bread

24. 3 cups iceberg lettuce, shredded

25. 1 cup Dill pickle rounds

26. 3 beefsteak tomatoes, sliced

27. 1 onion, sliced into rings

How to cook deliciously - Fish Po’ Boy

1 . Stage

Set a baking rack over a sheet pan and set aside

2 . Stage

Make the remoulade sauce: In a small bowl, combine the mayonnaise, heavy cream, garlic powder, hot sauce, sweet relish, Slap Ya Mama seasoning, paprika, mustard, horseradish, green onions, celery, and cayenne pepper. Taste and add more cayenne pepper, if desired. Set aside until ready to use.

3 . Stage

Set up dredging station: In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl whisk to combine the eggs and water. Set the two bowls side by side. You will start with the cornmeal mixture.

4 . Stage

Dredge the fish: Dip both sides of the fish into cornmeal mixture. Then, dip the fish into the egg mixture and let any excess drip off. Dip the fish back into the cornmeal mixture and coat both sides for a double coating. Set the breaded fish on the sheet pan lined with a baking rack until you are ready to fry. Repeat until all of the fish is coated.

5 . Stage

Preheat the oil: Fill a large Dutch oven (or a heavy skillet) with at least 3 inches of oil in your pot and heat over medium-high heat, until the oil reaches 350°F on a thermometer.

6 . Stage

Fry the fish: Carefully put each fish filet into the hot oil. Fry the fish, until golden brown and crisp, roughly 3 to 4 minutes on each side, flipping halfway through cooking. This time can vary depending on the thickness of your fish, but you will be able to tell by the golden color on the outside.

7 . Stage

Assemble your sandwiches: Split open the French bread. Slather the remoulade on the inside of both sides of the bread. Layer the bread with lettuce, pickles, tomatoes, sliced onions, and fried fish. Assemble the remaining sandwiches. Cut sandwiches into desired portions.

8 . Stage

Serve: Serve fish po’ boys with fries, chips, or a salad! “Did you love this recipe? Give us some stars below!”