Lemon Pepper Cornmeal Catfish Po' Boy
A lighter take featuring zesty lemon pepper seasoning and a thin cornmeal crust.
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Ingredients
- 1 pound Catfish fillets, sliced into strips
- 1 cup Yellow cornmeal
- 2 tablespoons Lemon pepper seasoning
- 1/2 cup Buttermilk
- 3 tablespoons Vegetable oil
- 2 large French bread rolls or hoagie buns
- 1 cup Shredded iceberg lettuce
- 1 large Sliced tomatoes
- 1/4 cup Mayonnaise
- 1 teaspoon Hot sauce(optional)
Instructions
- 1
Pat the catfish strips dry with paper towels and place them in a shallow bowl with the buttermilk.
- 2
In a separate shallow dish, whisk together the cornmeal and lemon pepper seasoning until well combined.
- 3
Remove each catfish strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the cornmeal mixture.
- 4
Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
- 5
Pan-fry the catfish strips for 3-4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
- 6
While the fish cooks, lightly toast the split French rolls in the oven or a toaster.
- 7
Spread a generous layer of mayonnaise on the toasted rolls and add a dash of hot sauce if desired.
- 8
Assemble the Po' Boys by layering the crispy catfish, shredded lettuce, and tomato slices inside the rolls.
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