Since moving to Texas, I've seen catfish all over the place.
I don't think I had eaten catfish before, so I thought it was time - and tried my hand at a Cajun inspired sandwich.
The fillets were quite large and made excellent po'boy fillings.
As for being Cajun, I turned to my trusty stock of Louisiana Fish Fry supplies.
I chose to air fry the fillets to get a crunchy finish, but deep frying would also give the catfish lots of flavor. Baking is also another healthy cooking option.
Cajun Catfish Po'Boy Sandwich with Remoulade Sauce, Cilantro + Siracha
Cajun Catfish Po'Boy Sandwich
Protein: catfish
Prep Time: 15 minutes to bread + prep catfish
Cook Time: 20 minutes to airfry the catfish
INGREDIENTS (7+):
catfish (4 fillets)
water
cooking oil spray
cilantro
buns
condiments of choice : Louisiana Fish Fry Remoulade Sauce
INSTRUCTIONS:
-Preheat air fryer to 400F.
-Mix Louisiana Fish Fry Seasoned Beer Batter Mix as instructed (5 tbsp. of batter mix + 1/2 c. of water) then pour into a bowl or plate with edges.
-Pour remaining Louisiana Fish Fry Seasoned Beer Batter dry mix onto a plate.
-Douse catfish in the water/batter mixture and then coat with the dry mix on all surfaces.
-Lightly spray the battered fish with cooking oil on the front and back.
We used corn oil for the high smoke point above 400
-Once the air fryer is heated to 400F, place battered catfish inside to cook for 10 minutes.
-After 10 minutes, flip catfish fillets and cook for another 10 minutes or until it reaches 145F internal temperature.
-Eat catfish with your bun and toppings of choice.
To keep it Cajun, we made it into a Po' Boy sandwich with a French bread bun,
We topped it with some Louisiana Fish Fry Remoulade Sauce, fresh cilantro + sriracha sauce.
-Dig in!
Comments