Crispy Cornmeal Crusted Fish Po' Boy Sandwiches

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 (6-ounce) catfish fillets
• 2 large eggs, beaten
• 1 1/2 cups buttermilk
• Vegetable oil, for frying
• 4 French bread rolls, split and toasted
• Lettuce leaves
• Pickles, sliced
• Remoulade or mayonnaise

Steps

1. 1 In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and black pepper.
2. 2 In another bowl, whisk together eggs and buttermilk.
3. 3 Dip each fish fillet into the buttermilk mixture, then coat thoroughly with the cornmeal mixture.
4. 4 Heat oil in a large skillet over medium-high heat.
5. 5 Fry fillets until golden brown and crispy, about 4-5 minutes per side.
6. 6 Drain on paper towels.
7. 7 Spread remoulade or mayonnaise on each toasted bread roll.
8. 8 Layer each roll with lettuce, pickles, and a crispy fish fillet.
9. 9 Serve immediately.

Equipment

• Large skillet
• Tongs
• Paper towels
• Shallow bowls for dredging

Variations

• Substitute catfish with cod or tilapia for a similar texture.

Substitutions

• Buttermilk can be replaced with a mixture of 1 cup milk and 1 tablespoon vinegar or lemon juice.

Pairings

• Crispy French fries
• Coleslaw
• Remoulade sauce on the side

Nutrition

Tips

• For extra crispy crust, chill the coated fillets in the fridge for 30 minutes before frying.
• Remoulade adds authentic flavor, but mayo works great if you're in a pinch.

Storage

Store leftover sandwiches in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven.

Freezing: Freezes well! Wrap each sandwich individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in a toaster oven.

Serving Suggestions

• Pair with crispy French fries and a cold beer for a full New Orleans experience.

FAQ