Beer-Battered Cajun Catfish Po' Boy
Light and airy beer batter infused with cayenne and garlic powder.
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Ingredients
- 1 1/2 lbs Catfish fillets, sliced into strips
- 1 1/2 cups All-purpose flour
- 12 oz Cold light lager beer
- 2 tablespoons Cajun seasoning blend
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 quart Vegetable oil for frying
- 4 units French bread or Hoagie rolls
- 2 cups Shredded iceberg lettuce
- 2 large Sliced tomatoes
- 1/2 cup Remoulade sauce
- 1/4 cup Cornstarch
Instructions
- 1
Pat the catfish strips completely dry with paper towels and season them lightly with a pinch of Cajun seasoning.
- 2
In a large bowl, whisk together the flour, cornstarch, remaining Cajun seasoning, garlic powder, and cayenne pepper.
- 3
Gradually pour the cold beer into the dry mixture, whisking gently until just combined; do not overmix, a few lumps are fine.
- 4
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 375 degrees Fahrenheit.
- 5
Dredge each catfish strip in a little extra dry flour, dip into the beer batter, and carefully drop into the hot oil.
- 6
Fry the fish in batches for 3-5 minutes until the coating is golden brown and crispy, then drain on a wire rack.
- 7
Split the French bread rolls and lightly toast them under a broiler or on a griddle.
- 8
Assemble the sandwiches by spreading remoulade sauce on both sides of the bread, then layering with catfish, lettuce, and tomatoes.
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