Andouille & Catfish Surf n' Turf Po' Boy

Ingredients

• 1 lb Catfish fillets, sliced into strips
• 12 oz Andouille sausage, sliced into rounds
• 1.5 cups Yellow cornmeal
• 0.5 cups All-purpose flour
• 3 tbsp Cajun seasoning blend
• 1 cup Buttermilk
• 1 large Green bell pepper, julienned
• 1 medium Yellow onion, thinly sliced
• 4 pieces French bread loaves (6-inch)
• 1 quart Peanut oil for frying
• 0.5 cups Remoulade sauce
• 1 cup Shredded iceberg lettuce and tomato slices(optional)

Instructions

1. 1

   Soak the catfish strips in buttermilk mixed with 1 tablespoon of Cajun seasoning for at least 30 minutes to tenderize.

2. 2

   Whisk together the cornmeal, flour, and remaining Cajun seasoning in a shallow dish to create the dredging station.

3. 3

   Heat the peanut oil in a heavy-bottomed Dutch oven to exactly 365°F (185°C).

4. 4

   In a separate cast-iron skillet over high heat, sear the andouille sausage rounds until charred, then add the peppers and onions, sautéing until caramelized.

5. 5

   Dredge the soaked catfish strips in the cornmeal mixture, pressing firmly to ensure an even, thick crust.

6. 6

   Fry the catfish in small batches for 3-4 minutes until golden brown and floating; drain on a wire rack to maintain crispness.

7. 7

   Toast the split French bread loaves lightly and spread a generous layer of remoulade on both sides.

8. 8

   Assemble by layering the fried catfish, topped with the grilled andouille and pepper mixture, then garnish with lettuce and tomato.