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Fried Catfish Po'boys

4 catfish fillets -- (4 - 6 oz.)
1/2 cup all-purpose flour
1 large egg
1/4 cup milk
3/4 cup yellow cornmeal
2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons salad oil
4 French bread rolls - 6" long slightly warmed
1/2 cup mayonnaise
2 cups shredded lettuce
2 medium ripe tomatoes - sliced thin

Rinse catfish and pat dry. Measure flour into a pie plate. Beat egg and milk together in another pie plate. In a third pie plate, combine cornmeal with cayenne, garlic powder, salt and black pepper. Coat half the fillets lightly with flour, then dip into egg mixture. Dredge fillets in seasoned cornmeal mixture.

Meanwhile, heat 4 tablespoons oil in a 10-inch frying pan (or 6 tablespoons in a 12-inch frying pan) over medium heat. Fry breaded fillets until crisp and golden brown on one side, about 3 to 4 minutes, then turn fillets over and cook until fish is opaque in center of thickest part, about 3 minutes more.

Drain fish well on paper towels. Coat and cook remaining fillets. Slice rolls on bread sections in half lengthwise. Spread the cut insides lightly with mayonnaise. Inside each roll arrange 1 fried fish filet and 1/4 of the lettuce and tomato.

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