Catfish Po' Boys

Ingredients

For 4 servings

• •1 1/2 cups (10 ounces; 280 g) corn flour (see notes)
• •1 /2 cup cornmeal (2 1/2 ounces; 70 g)
• •2 c. à soupe (10g) homemade or store-bought Creole seasoning
• •2 large eggs
• •1 /3 cup buttermilk
• •4 catfish fillets, halved lengthwise along natural seam (6-ounce; 170-gram), see note
• •2 quarts (1.9 l) vegetable oil, for frying
• •1 c. à soupe Creole seasoning, such as Tony Chacheres or Zatarain’s
• •1 c. à soupe granulated garlic
• •French bread, cut into 4 10-inch sections (or 4 sub-style rolls), sliced lengthwise and lightly toasted
• •Mayonnaise (suggested) or rémoulade (recipe below, if desired)
• •2 medium tomatoes, thinly sliced
• •3 /4 cup dill pickle chips (optional)
• •1 small head iceberg lettuce, shredded
• •Optional: Lemon wedges, Creole mustard, tartar sauce, or hot sauce, such as Tabasco or Crystal
• •3 /4 cup (175 ml) mayonnaise
• •1 /4 cup (45 g) minced dill pickles
• •2 c. à soupe (10 g) drained prepared horseradish
• •1 c. à soupe (15 ml) hot sauce
• •1 c. à soupe (15 ml) Dijon mustard
• •1 c. à soupe (15 ml) Worcestershire sauce
• •1 c. à soupe (15 ml) fresh lemon juice
• •1 garlic clove, minced
• •Kosher salt and freshly ground peppe

Method

1. 1.For the Fish: In a large bowl, whisk together the eggs and buttermilk. Add the catfish, and let soak for 5 minutes. While the catfish soaks, in a medium bowl or shallow baking dish, whisk together corn flour, cornmeal, and Creole seasoning. Set a wire rack inside a rimmed baking sheet. Pat fillets dry with a napkin or paper towel. Working in batches, dredge the fish in the seasoned corn flour mixture, shake off excess, and transfer to prepared wire rack. Repeat dredging process with remaining fillets. Refrigerate fish for 15 minutes.
2. 2.In a large Dutch oven, heat oil over medium-high heat to 375°F (190°C). Carefully add half the fish to the oil and cook, stirring occasionally with a spider skimmer, until golden brown, 4 to 5 minutes. Transfer cooked fish to second wire rack set inside a rimmed baking sheet and lined with paper towels. Season with salt to taste. Repeat with remaining fillets.
3. 3.For Serving: Open rolls, and spread cut sides with mayonnaise and/or your condiments of choice. Divide the remaining ingredients evenly among the rolls, placing tomatoes and pickles (if using) against top of roll, followed by lettuce and fish. Serve immediately, and enjoy.
4. 4.For the Rémoulade, If Making: In a small bowl, stir together mayonnaise, minced pickles, horseradish, hot sauce, mustard, Worcestershire sauce, lemon juice, and garlic until thoroughly combined. Season to taste with salt and pepper. Set aside.