The Ultimate Catfish Po’boy
Sandwiches are a staple for most of us, but it’s easy to get in a rut, making or ordering the same old thing. Why not break out of the boring routine with a southern-style po’boy stuffed with crispy-coated catfish?
Up-end you lunchtime routine and add this amazing catfish po’boy to your weekly menu. If you’re wondering what makes a po’boy different from other sandwiches check this exclamation of why po’boys are so awesome:
The traditional versions are served either hot or cold and include fried shrimp and oysters. Soft shell crab, catfish, crawfish, Louisiana hot sausage, fried chicken breast, roast beef, and French fries are other common variations. The last two are served with gravy.
A “dressed” po’ boy has romaine lettuce, tomato, pickles, and mayonnaise. Fried seafood po’ boys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po’ boys will also often have mustard; the customer is expected to specify “hot” or “regular”—the former being a coarse-grained Creole mustard and the latter being American yellow mustard.
So you see it’s a fancy sandwich packed with all sorts of Lousiana goodness. Our “dressed” Catfish Po’Boy Recipe doesn’t’ disappoint with its, and will turn your lunch hour from dull and unpredictable to something you are definitely looking forward too.
Remember to use fresh catfish when you can. Frozen only if fresh is just not available and never farm-raised. We don’t believe in farm-raised seafood around these parts.
[recipe title=”Catfish Po’Boy” servings=”4″ time=”10min” difficulty=”Easy” image=”http://tsjohnsononline.com/food/wp-content/uploads/sites/15/2017/03/catfish-poboy.jpeg” description=”A nice changeup to the everyday sandwich with some help from crispy-coated catfish.”]
– 1 egg beaten
– 1 cup Italian-seasoned breadcrumbs
– 4 catfish fillets fresh or frozen
– 1/4 cup vegetable oil
– 8 slices of bread or 4 4-inch long rolls split in two
– 1/2 cup prepared pesto sauce
– 8 jarred red pepper halves
– 8 lettuce leaves
– 8 thin slices provolone cheese
1. In separate shallow bowls, place egg and breadcrumbs.
2. Dip each catfish fillet into egg, then coat in breadcrumbs, shaking off excess.
3. In a large skillet, heat oil over medium-high heat.
4. Cook the fillets, a few at a time, until golden brown and opaque in the center, 3 to 4 minutes on each side; drain on paper towels.
5. Spread cut sides of the rolls with pesto.
6. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet.
7. Place roll tops on fish.