Baked Catfish Po'Boy
We've given the classic New Orleans Catfish Po'Boy sandwich a lighter spin by baking the fish. Add a Louisiana Remoulade Sauce, and these flavors are sure to get the party started!Yield: 3 sandwiches
Servings: 3 people
Calories: 524kcal
Ingredients
- 1 lb catfish fillets
- ¾ cup buttermilk*
- ½ c cornmeal
- 1 tablespoon Cajun Creole Seasoning Mix
- 18 inch French baguette, cut into 6” sections, or 3 (6 inch) hoagie rolls
- 2 c romaine lettuce, shredded
- 2 tomatoes, sliced
For the Remoulade
- ¼ c mayonnaise
- 1 ½ teaspoon Dijon or grainy mustard
- ¼ teaspoon lemon juice
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon prepared horseradish
- 1 teaspoon Cajun Creole Seasoning Mix
- ¾ teaspoon parsley
- dash garlic powder
Instructions
For the Fish and Remoulade
- Preheat your oven to 450F.
- Place catfish in a shallow dish and cover with buttermilk. Set aside to soak for a few minutes.
- Prepare the remoulade by mixing all the remoulade ingredients together in a small bowl. Set aside.
- Mix the cornmeal and 1 tablespoon Cajun/Creole Seasoning Mix together on a large dinner plate.
- Turn the fish in the buttermilk, coating it well on both sides. Place the fish in the cornmeal mixture and coat well.
- Grease an oven-proof wire rack and set it on a baking sheet. Place breaded fish on the rack and bake 12-15 minutes, until firm and crispy.
Putting It All Together
- Cut the French baguette length-wise, not quite all the way through. Spread one side of the bread with 1 tablespoon of Remoulade sauce.
- Once the fish is nice and crispy, place the warm fish on the bread and top with lettuce and tomato.
Notes
*To Make Your Own Buttermilk: Add a scant 1 tablespoon of lemon juice or white vinegar to a 1 cup liquid measure. Add milk to fill the cup to ¾ c. Let the mixture stand on the counter for 5-10 minutes before using.
Nutrition
Serving: 1sandwich | Calories: 524kcal | Carbohydrates: 58.3g | Protein: 36.8g | Fat: 17.6g | Saturated Fat: 3.4g | Cholesterol: 75mg | Sodium: 515mg | Fiber: 5.1g | Sugar: 10.4g