Target: 6 × 4 inches · landscape

Cajun Catfish Po’ Boys

60 min · 4 sandwiches

Ingredients

□ 4 skinless catfish fillets, about 6 oz each

□ 1 cup buttermilk

□ 2 tbsp Louisiana-style hot sauce, divided

□ 1/2 cup yellow cornmeal

□ 1/2 cup all-purpose flour

□ 1 tbsp Cajun seasoning

□ 1 tsp smoked paprika

□ 1 tsp garlic powder

□ 1/2 tsp dried thyme

□ 1/8 tsp cayenne pepper

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 2 cups neutral oil, for shallow frying

□ 4 French rolls

□ 2 tbsp unsalted butter, softened

□ 1/2 cup mayonnaise

□ 1 tbsp Creole mustard

□ 2 tbsp finely chopped dill pickles

□ 1 tbsp capers, rinsed and chopped

□ 2 tbsp fresh lemon juice, divided

□ 2 tbsp chopped fresh parsley

□ 2 cups finely shredded iceberg lettuce

□ 1 medium ripe tomato, thinly sliced

□ 8 dill pickle chips

□ 4 oz tender mixed salad greens

□ 1/2 English cucumber, thinly sliced

□ 1 tbsp extra-virgin olive oil

Directions

1. Slice the vegetables. Stir together mayonnaise, mustard, pickles, capers, lemon, hot sauce, and parsley for the remoulade; dress the side greens lightly.

2. Soak catfish in hot-sauce buttermilk for 15 minutes. Mix cornmeal, flour, Cajun seasoning, paprika, garlic, thyme, cayenne, salt, and pepper.

3. Heat 1/2 inch oil to 350 F. Coat and fry fish in batches, 3 to 4 minutes per side, until golden and 145 F inside.

4. Toast buttered rolls. Add remoulade, lettuce, tomato, pickles, and fish; serve with the side salad.

Cook’s note: Keep the oil near 350 F and fry in batches so the cornmeal crust stays crisp.