Creole Mustard Catfish Po' Boy
Buttermilk soaked catfish with a zesty Creole mustard spread and pickled okra.
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Ingredients
- 1 1/2 pounds Catfish fillets, sliced into strips
- 1 cup Buttermilk
- 1 1/2 cups Yellow cornmeal
- 2 tablespoons Creole seasoning
- 1/2 cup Creole mustard
- 1/4 cup Mayonnaise
- 1/2 cup Pickled okra, sliced lengthwise
- 4 pieces French bread loaves or hoagie rolls
- 2 cups Shredded iceberg lettuce
- 3 cups Vegetable oil for frying
Instructions
- 1
Place the catfish strips in a shallow dish and cover with buttermilk; let soak in the refrigerator for at least 30 minutes.
- 2
In a separate bowl, whisk together the Creole mustard and mayonnaise to create the zesty spread; set aside.
- 3
In a large zip-top bag or shallow bowl, combine the cornmeal and Creole seasoning, mixing thoroughly.
- 4
Heat the vegetable oil in a heavy skillet or deep fryer to 350 degrees Fahrenheit.
- 5
Remove catfish from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned cornmeal mixture until well-coated.
- 6
Fry the catfish in batches for 3 to 5 minutes until golden brown and crispy, then drain on a wire rack.
- 7
Toast the bread lightly and apply a generous layer of the mustard spread to both sides of the loaf.
- 8
Assemble the Po' Boy by layering the fried catfish, shredded lettuce, and sliced pickled okra inside the bread.
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