Fried Catfish Po Boy (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Ingredients:
canola oil, for frying |
1/2 cup (1 stick) unsalted butter |
2 garlic cloves, smashed |
2 long soft-crusted french bread baguettes |
6 (6-ounce) catfish fillets |
sea salt and freshly ground black pepper |
1 cup milk |
1 large egg |
1 cup yellow cor meal |
1/2 cup all-purpose flour |
pinch cayenne |
sliced pickles |
1 recipe spicy slaw, recipe follows |
hot sauce, for serving |
lemon wedges, for serving |
Directions:
1. Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
2. Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
3. Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
4. To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
5. Spicy Slaw:
6. 1 head green cabbage, shredded
7. 2 carrots, grated
8. 1 red onion, thinly sliced
9. 2 green onions, chopped
10. 1 red chile, sliced
11. 11/2 cups mayonnaise
12. 1/4 cup Creole mustard
13. 1 tablespoon cider vinegar
14. 1 lemon, juiced
15. Pinch sugar
16. 1/2 teaspoon celery seed
17. Several dashes hot sauce
18. Kosher salt and freshly ground black pepper
19. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
20. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.
21. Yield: 8 to 10 cups
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