Description
Fish Po’ Boy is a crispy and delicious dish that’s perfect for a flavorful Southern meal. This savory sandwich combines the rich taste of catfish with a crispy coating and a tangy remoulade, creating a delightful and irresistible dish.
Ingredients
1.25 – 1.5 lbs catfish (4 fillets)
1 large egg
½ cup milk
1 cup Tony Chachere’s Seasoned Fish Fry Mix
2–3 tbsp vegetable oil (more if needed)
4 French baguettes/breads (~ 6-inch)
2 cups lettuce, shredded
1–2 tomatoes, sliced
Remoulade:
½ cup mayonnaise
2 tbsp lemon juice
1 tsp Dijon mustard
2 tsp sweet pickled relish
1 clove garlic, crushed
½ tsp Tony Chachere’s Original Creole Seasoning (add more for spicier taste)
Instructions
Prepare breading mixtures: In a bowl, whisk together egg and milk. Spread Tony Chachere’s Seasoned Fish Fry Mix onto a plate.
Pat dry the catfish fillet. Dip catfish into the egg and milk mixture on both sides, then coat it with Seasoned Fish Fry on both sides at least two to three times.
Heat a skillet on medium-high heat with vegetable oil (See Note 1). Once the oil is hot, add breaded catfish to sear. Do not overcrowd or overlap. Cook in two batches if needed. Turn fish and cook the other side. Once catfish reaches 145°F, remove from the skillet and set aside.
Combine ingredients for remoulade in a small bowl. Mix well (See Note 2).
Split French baguette/bread lengthwise, then add breaded catfish, tomatoes, pickles, and lettuce. Drizzle with remoulade.
Serve and enjoy!
Notes
The amount of oil needed may vary based on the size of your skillet.
Adjust the amount of Creole seasoning in the remoulade to your desired level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400