Fried Catfish Po’boys with Spicy Remoulade Sauce

Have you ever tried the catfish? Otherwise, these fried fried poo’boys with homemade rhymes are the perfect introduction. And if you are already a fan, prepared for a sandwich that will compete with the favorite version of the fish shack.

In the South, this river fish was a firm point for generations, appreciated for its sweet and mild flavor and perfect qualities of fry. If immersed in a soft roll with spicy sauce of Remoulade, it creates a structural masterpiece that every home cook should experience.

The beauty of a Po-Boy catfish is located in its perfect contrasts: crunchy and fried fish against Slowy bread, with creamy rhymes that cuts everything. This iconic New Orleans sandwich has emerged as a humble meal for workers (the “poor boys”) but has since become a famous part of the southern culinary heritage.

Ingredients

• Catfish fillets: The star of the show, the catfish offers a sweet and sweet taste that is perfect for frying. It is a firm but shaky consistency makes it ideal to maintain the crushing of the batter. Replace: if the catfish is not your problem, feel free to use cod or tilapia for a similar taste and consistency.
• Jalapeño and Scherogno: These bring a bold and sharp edge to the creamy sauce of rhymes, which offers a heat that counteracts magnificently with fish. Substitute: for less heat, green peppers can work in place of Jalapeños.
• Mayo and lemon juice: The base of the Remoulade, giving him a creamy and spicy kick that completes the fish.
• Liquid and pickled pickling: These ingredients increase the custom of the sauce, adding a layer of flavor that improves the general flavor. Replace: in a pinch, capers or a pinch of vinegar can imitate the brightness in brine.
• Mustard Chipotle or Creola mustard: It introduces a smoked and spicy layer to the sauce, enriching the complexity of the sandwich. Substitute: Digione mustard mixed with a touch of smoked paprika can be used as an alternative.
• Parsley: The fresh parsley in the Remoulade adds an explosion of freshness and color, balancing the heaviest flavors.
• Instant flour: Used for its fine consistency, it creates a light and crunchy coating on fish, ensuring that each bite is perfectly crunchy. Replace: corn flour or a fine grinding corn flour can offer a different but equally satisfactory consistency.
• Vegetable oil: A neutral oil is ideal for frying, allowing the natural flavors of the fish and the seasoning is at the center of the scene.
• Rolls, butter, tomato, celery and further shallots: These elements come together to build the final sandwich, each adding consistency and freshness that complete the meal. The buttered sandwiches provide a soft but firm base, the tomatoes add juiciness and the celery introduces a thin crunch.

How to prepare a poo’boy catfish sandwich

1. Prepare the rhyme: Blend together Jalapeños, shallot, mayonnaise, mustard, pickles and condiments until smooth. Cool to let the flavors had melted.
2. Fry the catfish: Prepare the fish fry and cover the fish, then fry until golden and crunchy.
3. Assemble the po’boys: Distribute the removal on toasted rolls, add the fried cat fish and add contours such as celery and shaved shallot.

How to serve

It combines these Sandwich Po-Boy of New Orleans with one side of crunchy chips or a slight cabbage salad to balance the flavors. And to be honest, we have never seen Po’boys without a pile of fried gum or hushpuppies. They are perfect for an informal dinner or a holiday meeting.

Conservation and heating

• Warehouses: Keep the leftovers in the refrigerator for a maximum of two days.
• Heating: Heat in a pan over medium heat to keep the catfish crunchy.

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