Field and Stream - - F&S -

In my opin­ion, there’s no recipe more rep­re­sen­ta­tive of Ca­jun cook­ing than the po’boy. You’ll find fried cat­fish po’boys at al­most any Lou­i­si­ana deli, but it’s much more sat­is­fy­ing to make your own with the fresh sum­mer cats you catch. Pair this sand­wich with a side of sweet-potato fries and a cold Abita Light.


6 8-inch cat­fish fil­lets

Beef tal­low, lard, or

peanut oil for fry­ing 4 cups corn flour

2 Tbsp. kosher salt

2 Tbsp. black pep­per

1 tsp. cayenne pep­per

1 tsp. pa­prika

4 oz. yel­low mus­tard

1 oz. Tabasco

6 po’boy-style bread loaves 2 toma­toes, sliced thin

1 red onion, sliced thin

May­on­naise, let­tuce, and pickle slices, for gar­nish


1 Heat the oil in the fryer to 350 de­grees.

2 Mix all of the dry in­gre­di­ents to­gether. In a sep­a­rate bowl, mix the mus­tard and Tabasco to­gether to make the mus­tard bat­ter.

3 Work­ing in batches, lightly coat the fil­lets in the sea­soned corn flour, then sub­merge the fil­lets in the mus­tard bat­ter and leave them there for 15 to 20 min­utes. This will re­ally add some depth of fla­vor to your fried fish. Don’t go longer than 30 min­utes, though, or the vine­gar will start to “cook” and toughen your fish. The smaller the fish or seafood, the less time it needs in the mus­tard bat­ter.

4 Re­move the fil­lets from the bat­ter and place them in the hot oil. Fry for 6 min­utes.

5 Re­move the fish from the fryer and set on a wire rack or pa­per towel. Sea­son with salt and a squeeze of lemon.

6 Build the sand­wiches: Smear the bread with may­on­naise, add a fried fil­let, and dress the po’boy with to­mato, let­tuce, and pick­les.

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