Mini Catfish Po' Boy
This classic Louisianan sandwich is so delicious you will be the talk of the town for weeks. It is also great with chicken, oysters, shrimp or a mild fish fillet if you are not a catfish fan.
Ingredients
- 8 Catfish Filets (or 4 chicken breasts cut into cutlets)
Coating: First Bowl
- ½ cup Flour
- ¼ tsp Black Pepper
- ¼ tsp Salt
- ½ tsp Old Bay Seasoning
Coating: Second Bowl
- 2 Eggs
- 3 tbsp Water
Coating: Third Bowl
- ¼ cup Flour
- ½ cup Breadcrumbs
- 2 tbsp Cajun Seasoning
- ½ tsp Cayenne
- 2 tbsp Sugar
Remoulade Sauce
- 1 cup Hellmann's Mayonnaise
- ½ tbsp Sugar
- 2 tbsp Lemon Juice
- 3 tbsp Hot Sauce
- 2 tbsp Sweet Pickle Relish
- 1 tsp Onion Powder
- ½ tsp Black Pepper
Prepare Po' Boy
- Baguettes
- 1 Tomato (sliced)
- 1 head Shaved Lettuce
- Cheese Slices (optional - cheese of your choice)
Instructions
- Clean and cut Catfish Filets (or oysters, shrimps or chicken breasts cut into cutlets) into desired sizes.
Coatings
- Prepare coatings in 3 separate shallow bowls.
- In first bowl mix Flour, Black Pepper, Salt and Old Bay Seasoning.
- In second bowl beat 2 Eggs with Water.
- In third bowl mix Flour, Breadcrumbs, Cajun Seasoning, Cayenne and Sugar.
- Dip fish (or other item) in bowl 1 then bowl 2 then finish in bowl 3. Place coated item on skillet with ¼" Oil and fry until blackened. Flipping fish after 3-4 minutes and chicken after 5-6 minutes and continue cooking.
Remoulade Sauce
- Mix together Mayonnaise, Sugar, Lemon Juice, Hot Sauce, Sweet Pickle Relish, Onion Powder and Black Pepper and refrigerate until ready to use.
Prepare Po' Boy
- Slice Baguettes lengthwise and slather both sides of bread with Remoulade Sauce. Add sliced Tomato, shaved Lettuce, optional slice of cheese and pile on fish or other item and close sandwich.
- Serve with creamy cole slaw and good pickles.
