For those who enjoy a classic sandwich, the Catfish Po’ Boy is a must-try. To add a unique twist, feel free to experiment with various toppings, such as coleslaw or a simple combination of lettuce and tomato.
One key ingredient to keep in mind is buttermilk, which adds a distinct tanginess to the fish. Follow the recipe below to create a delicious Catfish Po’ Boy that is sure to satisfy your taste buds.
Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
1/2 cup cornmeal
2 teaspoons Old Bay
1/2 cup all-purpose flour
1 cup buttermilk
1/4 teaspoon cayenne
1 teaspoon Tabasco
1/2 teaspoon Kosher salt
4 tablespoons tartar sauce
5 (6 oz) catfish fillets
4 tablespoons vegetable oil
Romaine lettuce
4 split French rolls (or Po’ Boy rolls)
1 large tomato, cut into thick slices
Procedure
Mix cornmeal, flour, Old Bay, and cayenne in a shallow dish. In a separate dish, whisk buttermilk, Tabasco, and salt together. Heat oil in a deep skillet. Pat-dry fillets and first dredge in flour mixture and then buttermilk. Fry the fillets, two at a time, until golden brown on both sides, about 10 minutes.
To build sandwiches, spread one tablespoon of tartar sauce on the rolls, place a few slices of lettuce and tomato on the bottom, and top with one fillet.
Kitchen gadgets: Barbecue tools
These three gadgets will help you recreate our Fat Alley meal with ease.
All-Clad 6.5 qt Slow Cooker: Low and slow is the name of the game when it comes to barbecue. ($179.95; www.crateandbarrel.com)
Lodge Logic Deep Skillet: This cast-iron skillet is perfect for frying. ($33.95; www.lodgemfg.com)
Fat Alley Hot Sauce: OK, it is not really a gadget, but Fat Alley’s own hot sauce will guarantee your meal will taste authentic. ($4.95; www.fatalleysauceco.com)
