Spicy Catfish Po' Boy with Decadent Remoulade

Instructions

1. 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. 2

   In a shallow dish, combine 1 cup cornmeal,

3. 3

   5 cup all-purpose flour, 2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and

4. 4

   5 tsp black pepper. Mix well.

5. 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. 6

   Heat

7. 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. 8

   For the remoulade, mix

9. 9

   5 cup mayonnaise, 2 tbsp hot sauce, and 1 tbsp chopped pickles in a small bowl. Stir until well combined.