Catfish Po’Boy 🎣
Recipe⤵️⤵️⤵️
Remoulade Sauce:
8 ounces Toom Garlic Dip
3 Tbsp Ground Mustard
1 Tbsp Hot Sauce
2 Tbsp Worcestershire Sauce
3 Tbsp Relish
3 Tbsp Chopped Capers
2 Tbsp Paprika
1 Tbsp Cayenne Pepper
1/2 Cup Water (to thin)
For the Catfish:
1. Marinate for a minimum 30 minutes or overnight in 2 cups buttermilk, 2 tbsp hot sauce, 4 tbsp Nashville seasoning
2. Then dredge in 1/2 cup Flour, 1 cup Cornmeal, 4 tbsp Nashville seasoning
3. Fry in oil at 375 degrees until golden brown and the catfish internal temperature reaches 145 degrees
4. Dip in hot Nashville Hot Seasoning Oil
Nashville Seasoning:
3 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp brown sugar
1 tsp black pepper
1 tsp salt
1 tsp onion powder
½ tsp chili powder (or more for extra heat)
1 cup 350 degree Canola Oil
The Catfish Po’Boy is a beloved Southern sandwich that combines crispy fried catfish with a rich, tangy remoulade sauce and spicy Nashville seasoning to create a memorable flavor experience. The remoulade sauce in this recipe uses Toom Garlic Dip as a creamy base, which brings a distinct garlic tanginess that complements the heat of cayenne pepper and paprika. Adding Worcestershire sauce, ground mustard, relish, and chopped capers enhances the complexity, providing depth and a slight tang. Marinating the catfish fillets in buttermilk infused with hot sauce and Nashville seasoning not only tenderizes the fish but also imparts a robust spicy flavor before dredging in a seasoned mixture of flour and cornmeal. Frying the catfish at 375°F ensures a golden, crunchy exterior while maintaining a juicy interior, as verified by reaching 145°F internally for safe consumption. Nashville seasoning is a key element in this recipe, known for its bold heat and smoky taste, achieved through a blend of cayenne pepper, smoked paprika, garlic powder, brown sugar, black pepper, salt, onion powder, and chili powder. Freshly preparing this seasoning paired with canola oil heated to 350°F allows for dipping the fried catfish to coat it in flavorful hot oil, amplifying the traditional Nashville Hot Chicken style. This recipe highlights essential cooking techniques such as proper marinating times, temperature controls during frying, and balancing flavors between creamy remoulade and fiery spice. For an authentic Southern-style Catfish Po’Boy, serve it on a soft, toasted hoagie roll with crisp lettuce, sliced tomatoes, and pickles for additional texture and freshness. Including this rich, spicy, and tangy homemade remoulade sauce with the perfectly fried catfish elevates the classic Po’Boy sandwich to a gourmet level, ideal for seafood lovers looking to bring Southern cuisine flair to their kitchen. Experiment with heat levels by adjusting cayenne and chili powder to match your spice tolerance, ensuring every bite is satisfying and delicious.
