Ingredients with Measurements:
- 4 catfish fillets
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of buttermilk
- 2 eggs
- Vegetable oil for frying
- 4 French bread rolls
- 1/4 cup of mayonnaise
- 1 tablespoon of hot sauce
- 1/2 cup of shredded lettuce
- 1/2 cup of sliced tomatoes
- 1/4 cup of sliced pickles
Special Equipment Needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing catfish from oil
Step-by-Step Instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
2. In another shallow dish, whisk together the buttermilk and eggs.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F.
4. Dip each catfish fillet in the buttermilk mixture, then coat it in the flour mixture, shaking off any excess.
5. Fry the catfish fillets in the hot oil for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the catfish from the oil with tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Cut the French bread rolls in half and spread mayonnaise on one side of each roll.
8. Drizzle hot sauce over the mayonnaise.
9. Place a fried catfish fillet on each roll, then top with shredded lettuce, sliced tomatoes, and sliced pickles.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 24g
Saturated Fat: 4g
Cholesterol: 166mg
Sodium: 1075mg
Carbohydrates: 54g
Fiber: 3g
Sugar: 5g
Protein: 35g
Substitutions for ingredients:
- Cornmeal can be used instead of flour for a more traditional Southern-style coating.
- Any type of white fish can be used instead of catfish.
- Regular milk can be used instead of buttermilk.
Variations:
- Add sliced avocado or bacon to the sandwich for extra flavor.
- Use a different type of bread, such as a hoagie roll or sourdough bread.
- Make a spicy remoulade sauce instead of using mayonnaise and hot sauce.
Tips and Tricks:
- Make sure the oil is hot enough before frying the catfish to ensure a crispy coating.
- Don't overcrowd the fryer or pot with too many catfish fillets at once, as this can lower the oil temperature and result in soggy fish.
- Use a meat thermometer to check that the internal temperature of the catfish has reached 145°F before serving.
Storage Instructions:
Leftover fried catfish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the fried catfish, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the Fried Catfish Po' Boy on a platter with a side of fries or coleslaw for a classic Southern meal.
Garnishes:
Garnish the sandwich with a sprinkle of chopped fresh parsley or green onions for added color and flavor.
Pairings:
Serve the Fried Catfish Po' Boy with a cold beer or a glass of sweet tea for a refreshing drink.
Suggested Side Dishes:
- French fries
- Coleslaw
- Hush puppies
- Mac and cheese
Troubleshooting Advice:
- If the catfish coating is not crispy enough, try increasing the oil temperature or frying the catfish for a longer time.
- If the catfish is overcooked and dry, try reducing the frying time or using a lower heat setting.
Food Safety Advice:
- Always use a meat thermometer to ensure that the catfish is cooked to a safe internal temperature of 145°F.
- Use caution when frying with hot oil to avoid burns or fires.
Food History:
The Po' Boy sandwich originated in New Orleans in the early 1900s and was traditionally filled with fried oysters or shrimp. The name "Po' Boy" is said to have come from the term "poor boy," as the sandwich was originally created as a cheap and filling meal for working-class people.
Flavor Profiles:
The Fried Catfish Po' Boy is a classic Southern dish that combines crispy fried catfish with tangy mayonnaise, spicy hot sauce, and refreshing lettuce, tomato, and pickles.
Serving Suggestions:
Serve the Fried Catfish Po' Boy as a main dish for lunch or dinner, or cut it into smaller pieces for a party appetizer.
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Region: American