Description
Louisiana’s classic fish po’ boy delivers crispy, golden-fried seafood nestled in a crusty baguette with zesty remoulade and fresh, crunchy toppings. Cajun culinary heritage shines through in this hearty sandwich that promises a delicious maritime adventure with each satisfying bite.
Ingredients
Scale
Main Ingredients:
- 2 clove garlic, crushed
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons sweet pickled relish
Seasoning:
- ½ teaspoon Tony Chachere’s Original Creole Seasoning (add more for spicier taste)
Instructions
- Create two separate mixtures: whisk eggs and milk in one bowl, and spread Tony Chachere’s Seasoned Fish Fry Mix on a plate.
- Thoroughly pat the catfish fillet until completely dry using paper towels.
- Dunk the catfish into the egg and milk mixture, ensuring both sides are evenly coated.
- Roll the moistened fish in the Seasoned Fish Fry Mix, repeating the coating process two to three times for maximum crispiness.
- Heat vegetable oil (approximately 1/4 inch or 6 millimeters deep) in a skillet over medium-high heat until shimmering.
- Carefully place breaded catfish into the hot oil, avoiding overcrowding; cook in separate batches if necessary.
- Fry each side of the fish until golden brown and crispy, approximately 3-4 minutes per side.
- Use a meat thermometer to confirm internal temperature reaches 145°F (63°C) for safe consumption.
- While fish cooks, prepare remoulade by combining all sauce ingredients in a small mixing bowl, stirring until well incorporated.
- Slice French baguette lengthwise, creating a sandwich base.
- Layer cooked catfish onto bread, then top with fresh tomato slices, crisp pickle rounds, and crisp lettuce leaves.
- Generously drizzle prepared remoulade sauce over the assembled sandwich.
- Slice diagonally and serve immediately while fish remains warm and crispy.
Notes
- Crisp the fish perfectly by ensuring the oil is hot enough before adding, using a medium-high heat to achieve a golden-brown exterior without burning.
- Double-coat the catfish with seasoned breading for extra crunch and flavor, pressing the mix gently to help it adhere better.
- Check internal fish temperature with a meat thermometer to guarantee safe cooking at exactly 145°F, preventing undercooked or dry fish.
- Prepare remoulade sauce ahead of time to let flavors meld and intensify, giving a more robust taste to your sandwich.
- Use fresh, crisp vegetables like ripe tomatoes and crunchy lettuce to add textural contrast and freshness to the po’ boy.
- Select a sturdy French baguette that can hold up to the juicy fish and sauce without becoming soggy, ensuring a perfect sandwich experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 2
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 25 mg