Few things say New Orleans to me like a really good po’ boy. A soft fresh bun loaded with spicy deep fried seafood and creamy mayo is close to heaven. Unfortunately the same things that make them taste so good, also make them a fat fest. This is my lighter, less messy version of a po’ boy. The key is adding flavor to replace what you miss from deep frying. I pan fry these with a small amount of oil just to give them a nice color and slightly crisp crust. No flouring, no deep frying, no mess.
The remoulade really makes this sandwich special. It’s creamy and spicy with a bright fresh taste from the flat leaf parsley. If you want to add a litte more kick, add cayenne to your hearts content. This sauce can also be eaten with fried green tomatoes or added to chicken salad or deviled eggs.
Catfish Po’ Boys with Spicy Remoulade Recipe
- 4 catfish fillets
- 1 tsp oil
- 3 tablespoon Cajun seasoning
- Shredded Lettuce
- 3 sliced plum tomatoes
- 4 soft hoagie buns
[box type=”info”]To make your own Cajun seasoning, mix 2 tsp salt, 1 tsp dried oregano, 1 tsp paprika, 1 tsp cayenne pepper, 1 tsp ground black pepper[/box]
- 1/2 cup light mayonnaise
- 1/4 cup light sour cream
- 2 tablespoons sweet relish
- 1 teaspoon creole mustard
- 1 teaspoon Louisiana hot sauce
- 2 green onions diced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- Salt and black pepper
- Mix all of the remoulade ingredients in a bowl. Cover and refrigerate for at least 30 minutes.
- Heat large skillet over medium heat. Add oil.
- Season catfish fillets with Cajun seasoning. Make sure they’re well coated.
- Fry filets in skillet for 3 or 4 minutes on each side.
- Remove fillets from skillet and cover with foil to keep warm.
- Wipe out skillet with paper towel and place opened buns on skillet, open side down. Toast for 2 minutes.
- Remove buns. Add fish and top with lettuce and tomatoes. Spread remoulade on top bun.
- Serve and enjoy.