Po’ Boy with Fried Catfish (Dressed)
Inspired by techniques from Serious Eats.
Catfish soaked in buttermilk and egg, coated in cornmeal, cornflour and salt-free Creole spices, chilled, then deep-fried at 185 °C until crisp. Served on toasted French bread with mayonnaise, tomato, pickles and lettuce.
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Method
- 1
Soak the fish. Whisk the buttermilk and egg in a shallow dish and soak the catfish for 5 min. The tangy liquid helps the coating cling.
- 2
Coat and chill. Mix the cornmeal, cornflour and Creole seasoning. Lift each piece from the buttermilk, let it drip, press it into the coating on all sides and set it on a rack. Chill for 15 min so the crust firms and stays on in the oil.
- 3
Fry. Heat oil 5 cm deep to 185 °C. Fry the fish in two batches for 4-5 min, turning once, until deep golden and the thickest part reaches 63 °C. Drain on the paper-lined rack.
- 4
Dress and serve. Spread the toasted bread with mayonnaise, lay tomato and pickles on the top halves and lettuce on the bottoms, then pile on the fish. Press together and serve at once with lemon wedges.
Storage
Best eaten immediately. The fried fish can be re-crisped in a 200 °C oven for 8-10 min until 63 °C, then assembled fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- shallow dish
- 2 wire racks set over trays
- kitchen paper
- large Dutch oven
- deep-fry thermometer
- spider or slotted spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 815 kcal |
| Protein | 37.5 g |
| Carbohydrate | 89.9 g |
| of which sugars | 8.8 g |
| of which free sugars | 4.3 g |
| Fat | 33.4 g |
| of which saturates | 5.4 g |
| Fibre | 5.2 g |
| Salt | 2.31 g |
Protein per 100 kcal
4.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
