Beer-Battered Cajun Catfish Po' Boy

Ingredients

• 1.5 lbs Catfish fillets, sliced into strips
• 1.5 cups All-purpose flour
• 12 oz Cold light lager beer
• 2 tablespoons Cajun seasoning blend
• 0.5 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
• 0.5 cup Remoulade sauce
• 0.25 cup Cornstarch

Instructions

1. 1

   Pat the catfish strips completely dry with paper towels and season them lightly with a pinch of Cajun seasoning.

2. 2

   In a large bowl, whisk together the flour, cornstarch, remaining Cajun seasoning, garlic powder, and cayenne pepper.

3. 3

   Gradually pour the cold beer into the dry mixture, whisking gently until just combined; do not overmix, a few lumps are fine.

4. 4

   Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 375 degrees Fahrenheit.

5. 5

   Dredge each catfish strip in a little extra dry flour, dip into the beer batter, and carefully drop into the hot oil.

6. 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. 7

   Split the French bread rolls and lightly toast them under a broiler or on a griddle.

8. 8

   Assemble the sandwiches by spreading remoulade sauce on both sides of the bread, then layering with catfish, lettuce, and tomatoes.