Crispy Catfish Po' Boys

There's just something that's super gratifying about digging into a big, fat, lush po' boy sandwich and when it's filled with crispy fried catfish, it really is the ultimate. A true New Orleans classic, this is something everyone should have in their culinary arsenal and they're really simple to make.

Of course you could really use whatever type of fish you wanted for this (shrimp and crayfish are also pretty standard), but catfish is a really cost effective seafood option that's both readily available and under-appreciated. Whereas it often gets a bad rap for being "muddy" tasting, catfish farmed in the United States has a nice clean flavor that works well in a lot of perperations. If you haven't tried catfish in a while, there's never a good a time as now!

Crispy Catfish Po' Boys

Serves 4

INGREDIENTS:

• 4 4-6oz catfish fillets
• 1 1/2 cups of cornmeal (or Louisiana Fish Fry Mix)
• 1 thinly sliced tomato
• Iceberg lettuce, shredded
• 2 soft hoagie rolls
• Coastal Seafoods Tartar Sauce (or your favorite brand)
• Vegetable Oil
• Salt
• OPTIONAL: Old bay, garlic powder, or any other dry seasoning mix to season the cornmeal with

DIRECTIONS:

1. Split the catfish fillets down the middle for more even frying.
2. Add cornmeal and any additonal optional seasons to a mixing bowl and add the catfish fillets. Toss to coat.
3. Fill a skillet with enough oil to come about halfway up the fish and heat to 350 degrees.
4. Add the fillets and cook for approximately 3-4 minutes per side, or until crispy and golden brown.
5. Place the fillets on the hoagie rolls and top with the lettuce, tomatoes, and tartar sauce.