Fried Catfish Po'Boy with Celeriac Remoulade Sauce

Name: Fried Catfish Po'Boy with Celeriac Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup thinly shaved celeriac; 1/4 cup mayonnaise; 2 tablespoons ketchup; 2 tablespoons whole-grain mustard; 1 tablespoon chopped capers; 1 tablespoon chopped scallion; 1 teaspoon chopped anchovy; 1 teaspoon hot sauce; 2 cloves garlic, finely chopped; Juice of 1/2 lemon; Salt and pepper; 1 cup canola or vegetable oil; 1 cup all-purpose flour; Salt and pepper; 1/2 cup whole milk; 2 tablespoons hot sauce; 1/2 cup cornmeal; 2 tablespoons cornstarch; 2 catfish fillets; Sliced tomatoes; Shredded lettuce; Two 8-inch baguette rolls, sliced in half horizontally

Servings: persons

1/4 cup thinly shaved celeriac
1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons whole-grain mustard
1 tablespoon chopped capers
1 tablespoon chopped scallion
1 teaspoon chopped anchovy
1 teaspoon hot sauce
2 cloves garlic, finely chopped
Juice of 1/2 lemon
Salt and pepper
1 cup canola or vegetable oil
1 cup all-purpose flour
Salt and pepper
1/2 cup whole milk
2 tablespoons hot sauce
1/2 cup cornmeal
2 tablespoons cornstarch
2 catfish fillets
Sliced tomatoes
Shredded lettuce
Two 8-inch baguette rolls, sliced in half horizontally

1
For the remoulade: Combine the celeriac, mayonnaise, ketchup, mustard, capers, scallion, anchovy, hot sauce, garlic and lemon juice in a bowl.
2
Season with salt and pepper, and mix well.
3
For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer.
4
Set up 3 pans.
5
In the first, mix 1/2 cup of the flour and some salt and pepper.
6
In the second, mix the milk and the hot sauce.
7
In the third, mix the remaining 1/2 cup flour and the cornmeal and cornstarch; season with salt and pepper
8
Dredge the catfish fillets first through the flour, shaking off any excess.
9
Next, dredge in the milk mixture, again shaking off the excess.
10
Finally, dredge the catfish in the cornmeal mixture, making sure the fillets are completely coated.
11
Let sit for 5 minutes.
12
Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes.
13
Assemble the sandwich: Spread the cut sides of the baguettes with remoulade.
14
Layer with sliced tomatoes, shredded lettuce and a catfish fillet.
15
Chow down!

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1/4 cup thinly shaved celeriac, 1/4 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons whole-grain mustard, and more.

Yes, Fried Catfish Po'Boy with Celeriac Remoulade Sauce 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.

That's it — enjoy your meal!