Best Fried Catfish Poboy With Celeriac Remoulade Sauce Recipes

OVEN-FRIED CATFISH WITH REMOULADE SAUCE

Steps:

• To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.
• Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.
• Season fish with salt and pepper on both sides.
• Take on piece of fish at a time and dip fish in the egg, letting excess drip off, then put in the plastic bag and shake to coat well with crumbs.
• Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.
• Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.
• Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.
• Serve the fish with the sauce on the side.

FRIED CATFISH PO BOY

Steps:

• Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
• Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
• Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
• To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
• In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

CATFISH PO BOY

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
• Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
• Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
• Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

CATFISH SANDWICH

Steps:

• In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.