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Fried Catfish Po' Boy
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Submitted by:
Jimmy |
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This is a sub sandwich that originated in the south where people would make a very cheap lunch out of what was plentiful. |
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INGREDIENTS:
- 2 medium , Catfish Fillets
- 1 cup(s) , Cornmeal
- 1 cup(s) , Flour
- 1 tablespoon(s) , Cajun Seasoning
- 1 large , Egg Beaten
- 1 cup(s) , Milk or Beer
- 2 cup(s) , Canola Oil
- 0 to taste , Luttuce
- 1 medium , Tomato Sliced
- 0 to taste , Mayonnaise
- 1 small , French Bread Loaf Sliced Lengthwise
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| Instructions: |
Place about 1 inch of Canola oil into skillet and heat over medium-high heat until it shimmers but doesn’t smoke, about 350 degrees.
Inspect catfish fillets and remove any bones. In a bowl, mix egg and milk or beer and set aside. In a large zipper-lock bag mix cornmeal, flour and Cajun spice.
Dip fish into liquid and gently shake to remove excess. Place into bag with coating mixture and gently shake to coat.
Place fish into hot oil and cook until one side is golden brown, about 2 to 3 minutes. Turn and cook other side until golden. Remove to paper towel to drain.
Serve on French bread with lettuce, tomato slices and Mayonnaise |
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