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Duration
45 minutes
Serves
6 to 8
Chef’s notes
Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.
Ingredients
- 2 lbs. catfish fillets, cut into strips
- 1 cup buttermilk
- 1½ cup cornmeal
- ½ cup AP flour
- 1 tbsp. creole seasoning
- Tartar sauce
- Favorite slaw
- Brioche buns
Also works with
Any white-fleshed fish
Preparation
- Marinate catfish strips in buttermilk for a minimum of 4 hours.
- Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
- Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
- To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.
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Chef’s notes
Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.
Ingredients
- 2 lbs. catfish fillets, cut into strips
- 1 cup buttermilk
- 1½ cup cornmeal
- ½ cup AP flour
- 1 tbsp. creole seasoning
- Tartar sauce
- Favorite slaw
- Brioche buns
Also works with
Any white-fleshed fish
Preparation
- Marinate catfish strips in buttermilk for a minimum of 4 hours.
- Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
- Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
- To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.