Catfish Po'Boys with Pickle Remoulade Recipe

Name: Catfish Po'Boys with Pickle Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/4 cup minced celery; 1 small shallot, minced; 1 garlic clove, minced; 2 tablespoons Creole mustard; 2 tablespoons sweet pickle relish; 2 tablespoons chopped drained capers; 2 tablespoons chopped flat-leaf parsley; 1 cup cornmeal; 1 cup panko (Japanese bread crumbs), crushed; 1/2 cup all-purpose flour, plus more for dusting; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cumin; 3 large eggs; Eight 5-ounce skinless catfish fillets; Vegetable oil, for frying; 8 crusty hero rolls, split; Shredded romaine, for serving

Servings: persons

1 cup mayonnaise
1/4 cup minced celery
1 small shallot, minced
1 garlic clove, minced
2 tablespoons Creole mustard
2 tablespoons sweet pickle relish
2 tablespoons chopped drained capers
2 tablespoons chopped flat-leaf parsley
1 cup cornmeal
1 cup panko (Japanese bread crumbs), crushed
1/2 cup all-purpose flour, plus more for dusting
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
3 large eggs
Eight 5-ounce skinless catfish fillets
Vegetable oil, for frying
8 crusty hero rolls, split
Shredded romaine, for serving

1
In a bowl, combine all of the ingredients.
2
In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin.
3
In another pie plate, beat the eggs.
4
Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere.
5
Transfer the fish to a baking sheet.
6
In a skillet, heat 1/4 inch of vegetable oil.
7
Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes.
8
Drain the fish on paper towels.
9
Spread the rolls with the remoulade.
10
Top with the fried fish and romaine and serve.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup mayonnaise, 1/4 cup minced celery, 1 small shallot, minced, 1 garlic clove, minced, and more.

Yes, Catfish Po'Boys with Pickle Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Po'Boys with Pickle Remoulade

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