Catfish Po'Boys with Pickle Remoulade

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Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival. More Tasty Sandwiches

By Jay Foster
August 2011

Gallery

Credit: © Antonis Achilleos

Recipe Summary test

total:
40 mins
Yield:
8
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Ingredients

Pickle Remoulade
po'boys

Directions

  • In a bowl, combine all of the ingredients.

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  • In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.

  • In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.

  • Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.

Suggested Pairing

Zippy Pinot Grigio.

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