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The Spicy Cajun Catfish Po’ Boy is not just a meal; it’s a celebration of the rich culinary heritage of Louisiana. This iconic sandwich, deeply rooted in the culture of New Orleans, is a perfect embodiment of the vibrant flavors and textures that Cajun cuisine is known for. Traditionally served on a crusty French baguette, the Po’ Boy is filled with crispy fried catfish, dressed with fresh vegetables, and often slathered in a zesty sauce. The combination of spicy seasoning, flaky fish, and crunchy toppings creates a delightful experience for the senses.

Spicy Cajun Catfish Po’ Boy

Bring the vibrant tastes of Louisiana to your kitchen with this Spicy Cajun Catfish Po’ Boy recipe. This iconic sandwich is filled with crispy fried catfish, fresh vegetables, and a zesty sauce, offering a delightful mix of flavors and textures. Perfect for gatherings or casual meals, it’s easy to customize to suit various dietary needs. Discover the essential ingredients and step-by-step instructions to create your own delicious Po’ Boy and experience a taste of New Orleans right at home!
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Ingredients
  

4 catfish fillets (6 oz each)

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

2 tablespoons Cajun seasoning

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Vegetable oil (for frying)

4 fresh New Orleans French bread rolls

1 cup shredded lettuce

1 large tomato, thinly sliced

1/2 cup pickles (dill or spicy)

1/4 cup mayonnaise

1 tablespoon hot sauce (to taste)

Optional: sliced jalapeños for extra heat

Instructions
 

Marinate the Catfish:

    - In a shallow bowl, pour the buttermilk over the catfish fillets. Ensure they are fully submerged. Cover and refrigerate for at least 30 minutes to 1 hour to let the flavors meld.

      Prepare the Coating:

        - In a separate large bowl, mix together the cornmeal, flour, Cajun seasoning, cayenne pepper, garlic powder, onion powder, salt, and black pepper until well combined.

          Dredge the Catfish:

            - Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture until fully coated, pressing lightly to adhere the coating well.

              Fry the Catfish:

                - In a large skillet or deep fryer, heat about 1 to 1.5 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place the coated fillets in the hot oil, frying in batches if necessary until golden brown and crispy, about 3-4 minutes per side. Remove them with a slotted spoon and let them drain on a paper towel-lined plate. Season with a pinch of salt immediately.

                  Prepare the Po’ Boy Sauce:

                    - In a small bowl, mix the mayonnaise with hot sauce. Adjust the amount of hot sauce according to your desired spice level.

                      Assemble the Po’ Boys:

                        - Slice each French bread roll lengthwise, being careful not to cut all the way through—leave one side attached. Spread a generous amount of the spicy mayonnaise on the inside of each roll.

                          - Layer in the shredded lettuce, followed by the fried catfish fillets. Top with slices of tomato, pickles, and jalapeños if using. Drizzle with more hot sauce if you want an extra kick.

                            Serve:

                              - Close the rolls gently and serve immediately while hot and crispy, accompanied by extra pickles or hot sauce on the side if desired.

                                Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings