It could be said that New Orleans and the Gulf Coast are fueled by fried seafood po-boys – shrimp, oyster, softshell crab and catfish. Some people thin-slice their fish, others fry it in thick slabs. Either way, just splash on some hot sauce and enjoy.
- Vegetable oil, for frying
- 1 1/2 pounds small catfish fillets
- 1 teaspoon coarse sea salt + more for seasoning
- 1 cup flour (we used Swans Down®️ Cake Flour)
- 1 cup cornmeal
- 1 tablespoon Creole seasoning
- 1 egg
- 1 cup buttermilk
- 8 tablespoons Blue Plate®️ Mayonnaise
- 4 teaspoons hot sauce + extra for serving
- 4 (6-inch) lengths New Orleans style French bread
- 2 cups shredded iceberg lettuce
- 8 slices tomato
- Pickle slices, optional
- 4 lemon wedges, for serving
- Fill a Dutch oven or cast-iron skillet about 2 to 3 inches deep with vegetable oil and heat over medium-high heat to 375℉. Season catfish with salt and set aside.
- Combine flour, cornmeal and Creole seasoning and divide evenly between two shallow bowls. In a third shallow bowl combine egg and buttermilk and mix well. Dredge the fish fillets in batches, first in one bowl of flour, then in the egg mixture and then into the second bowl of flour.
- Drop several fillets at a time into the hot oil and fry until golden brown, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Season with more salt if necessary.
- Combine mayonnaise and hot sauce in a small bowl and mix well.
- Slice each piece of bread in half lengthwise. Spread 1 tablespoon of the mayonnaise mixture over each piece of bread. Place the fried catfish on each bottom half and top with shredded lettuce, 2 slices of tomato, pickle slices and a few dashes of hot sauce, if desired. Serve each po-boy with a lemon wedge on the side.