Catfish Po'Boys with Pickle Remoulade

By LaLaCooks

Staff favorite

Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival.

Ingredients

• 1 cup mayonnaise
• 1/4 cup minced celery
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tablespoons Creole mustard
• 2 tablespoons sweet pickle relish
• 2 tablespoons chopped drained capers
• 2 tablespoons chopped flat-leaf parsley

Preparation

Step 1

MAKE THE PICKLE REMOULADE
In a bowl, combine all of the ingredients.

MAKE THE PO'BOYS
In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.

In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.

Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.