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The Spicy Cajun Catfish Po’ Boy is more than just a sandwich; it’s a flavorful representation of Louisiana’s rich culinary heritage. Originating from the vibrant streets of New Orleans, the Po’ Boy has become a cherished staple, capturing the essence of Cajun and Creole cooking. Traditionally served on a crusty French bread roll, this dish combines deliciously seasoned fried catfish with fresh toppings and zesty sauces, making it a satisfying meal for any occasion.

Spicy Cajun Catfish Po’ Boy

Discover the Spicy Cajun Catfish Po’ Boy, a delicious sandwich that embodies the vibrant flavors of Louisiana's culinary tradition. Enjoy crispy fried catfish seasoned with bold Cajun spices, nestled in a crusty French bread roll and topped with fresh vegetables and a zesty remoulade. This recipe not only highlights the unique elements of Cajun and Creole cuisine but also offers a modern twist, perfect for any occasion. Get ready to embark on a flavorful journey!
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Ingredients
  

4 catfish fillets (6 oz each)

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

2 tablespoons Cajun seasoning

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Vegetable oil (for frying)

4 fresh New Orleans French bread rolls

1 cup shredded lettuce

1 large tomato, thinly sliced

1/2 cup pickles (dill or spicy)

1/4 cup mayonnaise

1 tablespoon hot sauce (to taste)

Optional: sliced jalapeños for extra heat

Instructions
 

Marinate the Catfish:

    - In a shallow bowl, fully submerge the catfish fillets in buttermilk. Cover the bowl and refrigerate for at least 30 minutes to 1 hour, allowing the buttermilk to tenderize the fish and infuse it with flavor.

      Prepare the Coating:

        - In a large mixing bowl, combine the cornmeal, all-purpose flour, Cajun seasoning, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Whisk together until all ingredients are evenly distributed, ensuring a flavorful coating for the catfish.

          Dredge the Catfish:

            - Remove the marinated catfish fillets from the buttermilk, allowing excess liquid to drip off. Dredge each fillet in the seasoned cornmeal mixture, pressing lightly to ensure an even and thorough coating adheres to the fish.

              Fry the Catfish:

                - In a large skillet or deep fryer, heat about 1 to 1.5 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place the coated fillets into the hot oil, frying in batches if necessary. Fry until the catfish is golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to remove the fillets and transfer them to a paper towel-lined plate to drain any excess oil. Season with a pinch of salt immediately after frying.

                  Prepare the Po’ Boy Sauce:

                    - In a small mixing bowl, combine the mayonnaise with hot sauce. Taste and adjust the hot sauce to your preferred level of spiciness, mixing until smooth.

                      Assemble the Po’ Boys:

                        - Carefully slice each French bread roll lengthwise, making sure not to cut all the way through. Keep one side attached as a hinge. Generously spread the spicy mayonnaise on the inside of each roll.

                          - Layer in a handful of shredded lettuce, followed by the crispy fried catfish fillets. Add slices of tomato, pickles, and jalapeños if desired. For those who love heat, drizzle a bit more hot sauce over the top.

                            Serve:

                              - Gently close the rolls and serve immediately while they are hot and crispy. You can accompany each po’ boy with extra pickles or hot sauce on the side for an added kick.

                                Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings