Made with AI
Spicy Catfish Po' Boy with Decadent Remoulade
50 min 913 kcal per serving Medium
Ingredients
4 Servings
- catfish fillets800 g
- buttermilk1 cup
- cornmeal1 cup
- all-purpose flour0,5 cup
- cayenne pepper2 tsp
- garlic powder1 tsp
- salt1 tsp
- black pepper0,5 tsp
- canola oil0,5 cup
- French rolls4 small
- shredded lettuce1 cup
- tomato1 medium
- mayonnaise0,5 cup
- hot sauce2 tbsp
- chopped pickles1 tbsp
Instructions
- 1
In a large bowl, pour 1 cup of buttermilk over the 800g catfish fillets. Cover and refrigerate for at least 30 minutes to marinate.
- 2
In a shallow dish, combine 1 cup cornmeal,
- 3
5 cup all-purpose flour, 2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and
- 4
5 tsp black pepper. Mix well.
- 5
Remove the catfish fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to coat evenly.
- 6
Heat
- 7
5 cup canola oil in a large skillet over medium-high heat. Once hot, fry the catfish fillets in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- 8
For the remoulade, mix
- 9
5 cup mayonnaise, 2 tbsp hot sauce, and 1 tbsp chopped pickles in a small bowl. Stir until well combined.
