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Crispy Catfish Po’Boys

Travel to New Orleans with your very first bite of this fried fish sandwich with pickles and mayonnaise. It’s the next best thing to being there.


Recipe Details

  1. Combine the mayonnaise, relish, onion, capers, and mustard in a bowl; mix well and reserve.
  2. Sprinkle the catfish fillets with the salt and pepper. Spread the flour on a large plate, lightly beat the egg in a bowl, and spread the cornmeal on a separate plate. Working one fillet at a time, dip the catfish first into the flour to lightly coat, shaking off excess; then into the egg; and finally into the cornmeal. Place the fish on a clean plate and repeat with the remaining fillets.
  3. Heat 1/4-inch oil in a 14-inch nonstick skillet over medium heat until hot. Add the catfish fillets and cook until golden and cooked through, about 5 minutes per side.
  4. To assemble sandwiches, arrange the bottom half of each roll on a plate. Top each with 4 slices tomato, 1/2 cup lettuce, 1 fillet, and 5 pickle chips. Spread cut side of top halves of rolls with tartar sauce and close sandwiches. Serve immediately.

A classic New Orleans sandwich of fried catfish, pickles, shredded lettuce and mayonnaise.

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