How to cook Baked Catfish Po-Boy
- 3 catfish fillets (about 6 ounces each)
- 3/4 cup buttermilk
- 1/2 cup cornmeal
- 1 tablespoons Cajun/Creole Seasoning Mix
- 18-inch French or Italian Baguette, cut into 6-inch sections (or 3 6-inch hoagie rolls)
- 2 cup romaine lettuce, shredded
- 2 tomatoes, sliced
- For the Remoulade:
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon or grainy mustard
- 1/4 teaspoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon prepared horseradish
- 1 teaspoon Cajun/Creole Seasoning Mix
- 3/4 teaspoon parsley
- A dash garlic powder
- For the Fish and Remoulade: Preheat your oven to 450°F (230°C).
- Place catfish in a shallow dish and cover with buttermilk. Set aside while you prepare the remoulade by mixing all the remoulade ingredients together in a small bowl.
- Mix cornmeal and 1 Tbsp Cajun/Creole Seasoning Mix together on a large dinner plate.
- Turn the fish in the buttermilk, coating it well on both sides. Place the fish in the cornmeal mixture and coat well.
- Grease an ovenproof wire rack and set it on a baking sheet. Place breaded fish on the rack and bake 12-15 minutes, until firm and crispy.
- To Assemble the Po-Boy: Cut the French baguette lengthwise, not quite all the way through. Spread one side of the bread with 1 tablespoon of Remoulade sauce. Once the fish is nice and crispy, place the warm fish on the bread and top with lettuce and tom.
Prep time: 15 mins, Cook time: 15 mins, Total time: 30 mins
The Baked Catfish Po-Boy is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
A Po Boy
(also known as Po’Boy
, Po Boy
, or Poor Boy
) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood, or sometimes chicken or ham.
This recipe for Baked Catfish Po-Boy serves/makes: 3 sandwiches
The Baked Catfish Po-Boy recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Catfish
Preparation Method: Sandwich