Creole Mustard Catfish Po' Boy

Ingredients

• 1.5 pounds Catfish fillets, sliced into strips
• 1 cup Buttermilk
• 1.5 cups Yellow cornmeal
• 2 tablespoons Creole seasoning
• 0.5 cup Creole mustard
• 0.25 cup Mayonnaise
• 0.5 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. 1

   Place the catfish strips in a shallow dish and cover with buttermilk; let soak in the refrigerator for at least 30 minutes.

2. 2

   In a separate bowl, whisk together the Creole mustard and mayonnaise to create the zesty spread; set aside.

3. 3

   In a large zip-top bag or shallow bowl, combine the cornmeal and Creole seasoning, mixing thoroughly.

4. 4

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

5. 5

   Remove catfish from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned cornmeal mixture until well-coated.

6. 6

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

7. 7

   Toast the bread lightly and apply a generous layer of the mustard spread to both sides of the loaf.

8. 8

   Assemble the Po' Boy by layering the fried catfish, shredded lettuce, and sliced pickled okra inside the bread.