Excerpted from The Southern Po’ Boy Cookbook by Todd-Michael St. Pierre.
The now-famous Tremé neighborhood of New Orleans is famous for lots of things, like being the actual birthplace of jazz, and that same jazzy rhythm has seemingly made its way into the food the folks there cook and serve on a daily basis. This catfish po’ boy is one testament to that glorious truth! —Todd-Michael St. Pierre
- 1/2 cup buttermilk
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup yellow cornmeal
- 1/4 cup flour
- 2 teaspoons Cajun or Creole seasoning
- 1/4 teaspoon minced fresh garlic
- 3 tablespoons canola oil, divided
- 4 6-ounce catfish fillets
- 4 6-inch French rolls, split
- 1/2 bottle Louisiana-style tartar sauce
- 2 cups shredded lettuce
- 1 large Creole or beefsteak tomato, sliced
Whisk together the buttermilk, Tabasco, salt and cayenne in a medium bowl. In a large shallow dish, stir together the cornmeal, flour, Cajun or Creole seasoning and garlic.
In a large skillet over medium heat, heat half of the oil. Dip two catfish fillets into the buttermilk mixture, and dredge in the cornmeal and flour mixture, tapping off the excess. Fry the fillets until golden brown, turning once, about 6 minutes. Heat the remaining oil, and repeat the procedure for coating and cooking the other 2 fillets.
Spread tartar sauce on both sides of the rolls. Layer lettuce and tomato slices on each roll, and top with a catfish fillet. Serve immediately.
Photo courtesy of Ulysses Press/Judi Swinks Photography