Duration
45 minutes
Serves
6 to 8
Chef’s notes
Catfish is theeveryman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.
Ingredients
- 2 lbs. catfish fillets, cut into strips
- 1 cup buttermilk
- 1½ cup cornmeal
- ½ cup AP flour
- 1 tbsp. creole seasoning
- Tartar sauce
- Favorite slaw
- Brioche buns
Also works with
Any white-fleshed fish
Preparation
- Marinate catfish strips in buttermilk for a minimum of 4 hours.
- Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
- Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
- To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Catfish Creole
(0)
Growing up in southeastern Oklahoma, I caught and ate my share of freshwater fish. Fresh, wild fish was so common at my home, it wasn’t until I moved to New Orleans in college that I realized some people actually buy catfish. Up to that point, I assumed everyone just caught their own channels, blues...
Justin TownsendJul 2, 2020
Read MorePlay Now
Recipes
Smoked Catfish
(0)
Catfish are one of the only fish that I encounter that I wish were harder to catch. In the tributaries of the Chesapeake Bay, blue catfish account for up to 75% of the fish biomass. Blue catfish are not native to the Bay, but they have established themselves in such abundance that they’re hard to...
Wade TruongMay 30, 2023
Read MorePlay Now
Recipes
Catfish Parmesan
(1)
This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass, or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this. Give the oven ample time to preheat before you transfer the fish. To make more...
Jenny Nguyen-WheatleySep 3, 2021
Read MorePlay NowReviews
Save this recipe
Catfish Po-Boy
Recipe by:Michael Vialpando
Duration
45 minutes
Serves
6 to 8
Chef’s notes
Catfish is theeveryman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.
Ingredients
- 2 lbs. catfish fillets, cut into strips
- 1 cup buttermilk
- 1½ cup cornmeal
- ½ cup AP flour
- 1 tbsp. creole seasoning
- Tartar sauce
- Favorite slaw
- Brioche buns
Also works with
Any white-fleshed fish
Preparation
- Marinate catfish strips in buttermilk for a minimum of 4 hours.
- Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
- Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
- To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.