TANTALIZING LAVA FLOW1 oz. coconut syrup2 oz. pineapple juice1 ½ oz. rumSplash vanilla ice cream½…
Zippy Catfish Po-Boys with Remoulade Sauce
ZIPPY CATFISH PO’BOYS WITH REMOULADE SAUCE
REMOULADE SAUCE:
1 c. Miracle Whip or Mayo
1/3 c. minced celery
1 small shallot, minced
1 T. minced garlic
¼ c. Creole mustard
2 T. Dijon mustard
1/3 c. sweet pickle relish
¼ c. chopped, drained capers
3 T. chopped parsley
Tabasco to taste
- In a bowl, combine all of the ingredients. Refrigerate until needed.
PO’BOYS:
1 c. cornmeal
1 c. panko bread crumbs
½ c. flour, more for dusting
Salt, red pepper, black pepper, garlic powder to taste
½ t. ground cumin
4 large eggs,
8 (6-oz.) skinless catfish fillets
Canola oil, for frying
Crusty French bread or rolls, split
Shredded lettuce or slaw
Thinly sliced tomatoes - In a shallow dish, whisk together the cornmeal, panko, ½ c. flour, seasonings and cumin. If you like spicy, add more red/black pepper.
- In another dish, place the beaten eggs.
- Season the catfish with salt and pepper.
- Dust in the flour, dip in the egg and coat in the panko mixture, pressing the crumbs to help them stick. Transfer fillets to a baking sheet.
- In a skillet, heat ¼” of the oil.
- Fry the catfish in batches, turning once, until golden and crisp and until fish is cooked through. Drain on paper towels.
- On the split rolls, spread some of the remoulade sauce, top with fish, lettuce and tomatoes. Place extra sauce on the side for dipping.