Pat: This is our take on a po’ boy, one of the defining sandwiches of the South. We take a hot, crispy cornmeal crusted catfish fillet and slather it with a piquant (easy to make) sweet pickle mayo, then toss some tart pickles, seasoned tomatoes, and shredded lettuce onto a hoagie roll. This is a meal that’s more than a sandwich—it’s a masterpiece!
Recipe information
Yield
6 sandwiches
Ingredients
Sweet Pickle Mayonnaise
Preparation
Step 1
Heat 1 inch of oil in a large skillet to 375°F.
Step 2
Preheat the oven to 350°F.
Step 3
Season both sides of the catfish with Neely’s Barbecue Seasoning, salt, and black pepper. In a wide bowl, whisk together the milk, egg, and hot sauce. In a pie dish, stir together the cornmeal, flour, cayenne, and a generous sprinkling of salt and pepper.
Step 4
Dip the catfish in the milk batter, allowing any excess to drip off each fillet, then dredge the fillets in the cornmeal mixture. Transfer the fillets to a baking sheet, and repeat until all the fillets are coated. When you’re ready to fry the fish, gently drop the fillets in the skillet (in batches, to avoid overcrowding). Fry the fish for 3 to 4 minutes, until golden and beginning to curl slightly. Drain the fillets on a paper-towel-lined plate, and sprinkle with a little more salt while they are still hot. Slice each hoagie in half and toast.
Step 5
To assemble the sandwiches, spread both sides of each toasted hoagie with Sweet Pickle Mayonnaise. Add the catfish and the tomato slices, and top with lettuce. Serve immediately with hot sauce and lemon on the side.
Sweet Pickle Mayonnaise
Step 6
Stir all the ingredients together in a small bowl, cover with plastic wrap, and refrigerate until needed.
