In my opinion, there’s no recipe more representative of Cajun cooking than the po’boy. You’ll find fried catfish po’boys at almost any Louisiana deli, but it’s much more satisfying to make your own with the fresh summer cats you catch. Pair this sandwich with a side of sweet-potato fries and a cold Abita Light.
Heat the oil in the fryer to 350 degrees.
Mix all of the dry ingredients together. In a separate bowl, mix the mustard and Tabasco together to make the mustard batter.
Working in batches, lightly coat the fillets in the seasoned corn flour, then submerge the fillets in the mustard batter and leave them there for 15 to 20 minutes. This will really add some depth of flavor to your fried fish. Don’t go longer than 30 minutes, though, or the vinegar will start to “cook” and toughen your fish. The smaller the fish or seafood, the less time it needs in the mustard batter.
Remove the fillets from the batter and place them in the hot oil. Fry for 6 minutes.
Remove the fish from the fryer and set on a wire rack or paper towel. Season with salt and a squeeze of lemon.
Build the sandwiches: Smear the bread with mayonnaise, add a fried fillet, and dress the po’boy with tomato, lettuce, and pickles.
Written by Jean-Paul Bourgeois for Field & Stream and legally licensed through the Matcha publisher network. Please direct all licensing questions to firstname.lastname@example.org.