Beaumont Catfish Po' Boy Sliders

Instructions

1. 1

   Pat the catfish fillets dry and cut them into pieces sized to fit the slider buns.

2. 2

   In a shallow bowl, pour the buttermilk. In another bowl, combine the cornmeal and Cajun seasoning.

3. 3

   Dip each catfish piece into the buttermilk, then dredge in the cornmeal mixture, ensuring each piece is well coated.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat.

5. 5

   Fry the catfish pieces in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.

6. 6

   Slice the slider buns and lightly toast them if desired.

7. 7

   Spread a generous layer of remoulade sauce on the bottom half of each bun.

8. 8

   Place a piece of fried catfish on each bun, then top with shredded lettuce and a slice of tomato.

9. 9

   Cover with the top half of the bun and serve immediately.