LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Zippy Catfish Po’Boys with Remoulade Sauce
| Zippy Catfish Po’Boys with Remoulade Sauce | Print |
Recipe By: Alice Morrow
Zippy Catfish Po’Boys with Remoulade Sauce REMOULADE SAUCE:
Ingredients
- 1 c. Miracle Whip or Mayo
- ⅓ c. minced celery
- 1 small shallot, minced
- 1 T. minced garlic
- ¼ c. Creole mustard
- 2 T. Dijon mustard
- ⅓ c. sweet pickle relish
- ¼ c. chopped, drained capers
- 3 T. chopped parsley
- Tabasco to taste
Instructions
- In a bowl, combine all of the ingredients. Refrigerate until needed.
| Zippy Catfish Po’Boys with Remoulade Sauce | Print |
Recipe By: Alice Morrow
ZIPPY CATFISH PO’BOYS WITH REMOULADE SAUCE CATFISH PO’BOYS
Ingredients
- 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
Instructions
- 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.
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