Classic Cajun Fried Catfish Po' Boy

Ingredients

• 1.5 lbs Catfish fillets, sliced into strips
• 1.5 cups Yellow cornmeal
• 0.5 cups All-purpose flour
• 2 tablespoons Cajun seasoning
• 1 cup Buttermilk
• 1 tablespoon Hot sauce
• 1 quart Vegetable oil for frying
• 4 pieces French bread loaves or hoagie rolls
• 0.5 cups Mayonnaise
• 1 tablespoon Creole mustard
• 2 cups Shredded iceberg lettuce
• 2 large Sliced tomatoes

Instructions

1. 1

   In a shallow bowl, whisk together the buttermilk and hot sauce; submerge the catfish strips and let soak for 15 minutes.

2. 2

   In a separate large dish, combine the cornmeal, flour, and Cajun seasoning until well blended.

3. 3

   Whisk together the mayonnaise, Creole mustard, and a pinch of Cajun seasoning in a small bowl to create the remoulade sauce.

4. 4

   Heat the vegetable oil in a heavy skillet or deep fryer to 350 degrees Fahrenheit.

5. 5

   Remove catfish from buttermilk, dredge thoroughly in the cornmeal mixture, and shake off any excess coating.

6. 6

   Fry the catfish in batches for 3-5 minutes until golden brown and crispy, then drain on a wire rack.

7. 7

   Split the French bread loaves and lightly toast them under a broiler until the edges are crisp.

8. 8

   Spread a generous layer of remoulade on the bread, then layer with catfish, lettuce, and tomato slices.