Mississippi Catfish Po’ Boy with Creole Mayonnaise

Yields
2 servings

From Chef Jesse Houston of Saltine Oyster Bar in Jackson, Mississippi

Ingredients

2-8 inch loaves New Orleans po’ boy bread (Chef Houston prefers bread from Leidenheimer’s )

2 ounces butter, melted

4 2-3 ounce Mississippi catfish filets (like Simmons catfish)

Seasoned flour (recipe follows)

Buttermilk wash (recipe follows)

Cornmeal dredge (recipe follows)

Canola oil for frying

Creole mayonnaise (recipe follows)

1 cup shaved iceberg lettuce

16 slices hamburger dill pickles

4 slices of really good tomato (like Salad Days hydroponic tomatoes in Flora, Mississippi)

¼ cup shaved red onion

Salt and pepper

Cornmeal Dredge

2 cups cornstarch

2 cups yellow cornmeal

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon dried thyme

Creole Mayonnaise

1 cup mayonnaise

½ cup Creole mustard

2 tablespoons yellow onion, finely diced

2 tablespoons green bell pepper, finely diced

2 tablespoons celery, finely diced

1 tablespoon lemon juice

½ teaspoon Tabasco

Seasoned Flour

4 cups all-purpose flour

1½ teaspoons garlic powder

1½ teaspoons onion powder

1½ teaspoons black pepper

1 tablespoon kosher salt

Buttermilk Wash

4 large eggs

2 cups buttermilk

2 tablespoons Tabasco

¼ cup dill pickle juice

2 tablespoons Kosher salt

1 tablespoon black pepper

Directions

Slice po’ boy bread down the middle lengthwise, creating four halves. Brush with melted butter. Heat skillet or grill to medium and toast until golden brown, about 3 minutes.
Meanwhile, toss catfish in seasoned flour and shake off any excess. Dip catfish in buttermilk wash, and then let any extra drip off before coating it in cornmeal dredge.
In a fryer or thick pot, heat 1 inch canola oil to 350 degrees.
Gently place fish in pot, and fry until cooked, approximately 5 minutes. Remove fish from pot, and place on paper towels.
To assemble po’ boys, spread an even layer of Creole mayo on toasted bread, making sure to coat from end to end. Place two pieces of fried catfish on each bottom half, top with shredded lettuce, 2 slices of sliced tomato (seasoned with salt and pepper), 8 slices of hamburger dill pickles, tomatoe, shaved red onions, and then the dressed top half of loaf.

Cornmeal Dredge

Whisk to combine all ingredients in medium bowl.

Creole Mayonnaise