Alexandra Hill

Hot Catfish Po'Boy

Alexandra Hill
Hot Catfish Po'Boy
 
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I partnered with Red Clay Hot Sauce to celebrate Mardi Gras!

This is an updated version of my catfish po’boy recipe and I made it HOT which is a nod to the hot chicken sandwich from Nashville. It’s amazingggg and the bread & butter remoulade is the SH*T!

Try it below!

Hot Sauce Rub/Dip

  • 4 tablespoons unsalted butter 

  • 1/2 teaspoon cayenne powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder 

  • 1/4 teaspoon smoked paprika 

  • ¼ teaspoon brown sugar 

  • a dash of ACV

  • a couple of dashes of Original Red Clay Hot Sauce (or any hot sauce that you have on hand)

Ingredients 

  • 2 pieces of catfish filets

  • 1/2 cup of fine yellow cornmeal

  • 2 eggs for coating the fish

  • your favorite cajun seasoning for adding to the cornmeal mixture

  • 1/2 teaspoon smoked paprika 

  • 1/2 teaspoon cayenne powder

  • 1/2 teaspoon cayenne powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder 

  • salt & pepper

  • french bread

  • L & T- lettuce & tomato for po’boy

  • vegetable oil for frying

    Bread & Butter Pickle Remoulade

  • 1/2 cup of mayo

  • 1 tablespoon capers

  • 1/2 cup of bread & butter pickles

  • 1 small shallot, finely chopped

  • 1 tablespoon grain mustard

  • a couple of dashes of Original Red Clay Hot Sauce (or any hot sauce that you have on hand)

  • 2 green onion stalks, chopped

  • handful of chives, chopped

  • 1/2 lemon, juiced

  • salt & pepper, to taste

Directions

  • In separate bowls, add the cornmeal, your favorite cajun seasoning, onion powder, garlic powder, cayenne pepper & smoked paprika and stir to combine. In another bowl whisk your eggs and set aside.

  • season the fish with salt & pepper

  • The Remoulade: combine all ingredients in a bowl and stir to combine. season with salt & pepper and taste to adjust.

  • The Hot Sauce Rub/Dip: Melt the butter in a sauté pan and add all your ingredients. Taste to adjust seasoning!

  • You want to dip your catfish in the egg mixture first then in the cornmeal mixture. To get a good crunchy catfish you want  to go heavy on the cornmeal!

  • Pour some vegetable oil in a cast iron pan on medium heat. Fry the catfish on each side for about 3 minutes until done. transfer catfish to a paper towel to drain excess oil.

  • Serve on crusty french bread with L & T, drizzle or brush over the hot sauce dip and lots of remoulade!