Catfish Po' Boy

Ingredients

• 1½ lb catfish fillets
• 1 cup all-purpose flour
• ½ cup cornmeal
• 2 tsp cajun seasoning
• 1 tsp salt
• ½ tsp black pepper
• 2 eggs
• ¼ cup milk
• 3 cup vegetable oil
• 4 French bread or rolls
• 2 cups romaine lettuce
• 2 tomatoes
• ½ cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce (optional)
• 1 tbsp pickle relish (optional)
• ¼ tsp cayenne pepper (optional)

Steps

1. Prepare the remoulade sauce: In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), pickle relish (if using), and cayenne pepper (if using). Mix well and refrigerate until serving.
2. Slice catfish fillets into 1-inch strips. In a shallow dish, whisk eggs and milk. In another shallow dish, combine flour, cornmeal, Cajun seasoning, salt, and black pepper.
3. Dip each catfish strip first into the egg mixture, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Set aside on a plate.
4. Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry catfish in batches for 3-5 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
5. Slice French bread or rolls lengthwise, without cutting all the way through. Lightly toast the bread if desired.
6. Spread a generous amount of remoulade sauce on both sides of the toasted bread. Layer with shredded lettuce and sliced tomatoes.
7. Fill each roll with crispy fried catfish strips.
8. Serve immediately and enjoy your homemade Catfish Po' Boy.