Ingredients:

  • 1 cup full fat Mayonnaise
  • 2 Tbsp Creole or Dijon Mustard
  • 1 Tbsp fresh Lemon Juice
  • 1 tsp Hot Sauce (e.g., Tabasco)
  • 1 tsp Prepared Horseradish
  • 1 Tbsp Sweet Pickle Relish (or finely chopped gherkins)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 4 Catfish Fillets (approx. 4 oz/115g each)
  • 1/2 cup Buttermilk (or regular milk + 1 tsp vinegar)
  • 1 cup All-Purpose Flour
  • 1 cup Fine Cornmeal
  • 2 Tbsp Cajun Seasoning Blend
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 3 cups Vegetable, Canola, or Peanut Oil (for frying)
  • 2 Po’ Boy or Soft French Baguette (cut in half)
  • 1/2 head Iceberg Lettuce (shredded finely)
  • 2 medium Vine Ripe Tomatoes (sliced thinly)
  • 16 slices Dill Pickles/Gherkins

Instructions:

  1. Prepare the Remoulade Sauce: In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, hot sauce, horseradish, pickle relish, garlic powder, and paprika. Season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the ingredients.
  2. Prep the Catfish: Place the catfish fillets in a shallow dish and pour the buttermilk over them. Allow to sit for 10 minutes (this helps tenderize the fish and aids coating adhesion).
  3. Set Up Dredging Station: In a separate shallow dish, combine the cornmeal, flour, Cajun seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well.
  4. Drain and Dredge: Remove the fillets from the buttermilk, letting excess drip off. Dip each fillet thoroughly into the cornmeal mixture, pressing firmly to ensure the entire fish is coated. Place coated fish on a separate dry tray.
  5. Heat Oil: Pour the oil into a heavy-bottomed skillet to a depth of about 1/2 inch (1.25 cm). Heat over medium-high heat until the oil reaches 350°F (175°C).
  6. Fry the Fish: Carefully place two fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3–4 minutes per side, or until the coating is deeply golden brown and the fish flakes easily.
  7. Drain: Transfer the cooked fillets immediately to a wire rack set over a baking sheet to drain excess oil. Season lightly with salt while still hot. Repeat with remaining fillets.
  8. Assemble the Po’ Boys: Lightly toast the interior of the baguette pieces, if desired. Generously spread the chilled Remoulade Sauce on both cut sides of the baguette.
  9. Layer and Serve: Place shredded lettuce, tomato slices, and pickles on the bottom half. Nestle 1-2 crispy catfish fillets onto the vegetables, crown with the top half of the baguette, and serve immediately.