Catfish Po' Boys

Name: Catfish Po' Boys
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Peanut or canola oil, for frying; 680 grams catfish fillets; 177 milliliters corn flour; 2 Tbsps Creole seasoning (recommended: Tony Cacheres); 4 servings Lemon wedges, for garnish; 4 servings Shredded lettuce, thinly sliced tomatoes and hot sauce, for serving; 4 servings Sea salt and freshly cracked black pepper; 4 hoagie rolls or 1 French baguette

Catfish Po' Boys might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 448 calories, 36g of protein, and 10g of fat per serving. This recipe serves 4. If you have canolan oil, lettuce, corn flour, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes. If you like this recipe, you might also like recipes such as Catfish Po'Boys, Catfish Po'boys, and Crispy Catfish Po Boys.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.

Ingredients you will need

Peanut Oil

Equipment you will use

Dutch Oven

Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.

Ingredients you will need

Bread

Roll

Toast

Equipment you will use

Baking Sheet

Oven

Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.

Ingredients you will need

Salt And Pepper

Seasoned Flour

Corn Flour

Seasoning

Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce.

Ingredients you will need

Catfish

Hot Sauce

Tomato

Lettuce

Roll

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Pot

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

4servings

Peanut or canola oil, for frying 680grams

catfish fillets 177milliliters

corn flour 2Tbsps

Creole seasoning (recommended: Tony Cachere's)4servings

Lemon wedges, for garnish 4servings

Shredded lettuce, thinly sliced tomatoes and hot sauce, for serving 4servings

Sea salt and freshly cracked black pepper 4

hoagie rolls or 1 French baguette

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.