Catfish Po’Boys
Now, I’ve seen lots of recipes for these, but I just couldn’t be bothered with following one, so today you get a recipe of my own creation. A lot of my recipes are simply muddled through versions of someone’s real recipe, but… well, if you cook enough, you’ll understand. I am tired of being plagued by Popeye’s commercials and seeing catfish for dirt cheap in the grocery store, so I stood up and took action. Plus, everyone loves a good sandwhich. Overall, this meal took about 20 minutes to make (as long as it took me to bake the fries that went with it.)
Ingredients:
- 1 lb catfish nuggets
- 1/2 c. milk
- 1 egg, beaten
- 1/2 c. yellow cornmeal
- 1/2 Tbs Cajun seasoning and 1/4 tsp (divided)
- (a shake or twelve of Old Bay, if you live around my parts)
- 1/4 c. mayo
- 2 Tbs relish
- 1 Tbs grainy Dijon
- hot sauce to taste
- Sub rolls
- Fixin’s (I had lettuce and tomato with mine)
Combine relish, mayo, hot sauce, mustard, and 1/4 tsp. cajun seasoning in small bowl. Refrigerate until ready to use.
Combine milk and egg. Soak catfish in mixture. Combine rest of Cajun seasoning (and Old Bay if you’re using it) with cornmeal. Doing just a few pieces at a time, dredge catfish through cornmeal.
Here, you have 3 options to cook your catfish:
- Deep fry it. I don’t know how to do this even though we have a fryer. It scares me
- Start your fish in a little bit of oil in an oven-safe frying pan, to get it browned up, and then put it in the oven
- Omit all the frying nonsense, and put it in the oven at 425 for 15 minutes
Split your sub rolls and broil them inside up for just a minute or two until they get crunchy. Slather with your hoppin’ mayo, top with fixings, and consume heartily. (Arr, matey.)