I traveled to Gulfport, Mississippi about 10 years ago for one of my brother’s baseball tournaments. There, I experienced my first Po’ Boy, a Cajun-style submarine sandwich. I’ve tasted numerous Po’ Boys since then, but none have quite amounted to that one. When Evan found a recipe for Grilled Catfish Po’ Boys from an aisle in our Kroger grocery store, of all places, we knew that we had to try it. This is a healthier version than what you are likely to find in the Bayou, in that we used fat free mayonnaise and grilled the catfish rather than frying it.
Grilled Catfish Po’ Boys
Courtesy of Kroger
Ingredients for two sandwiches:
– 2 fresh catfish fillets
– lemon juice
– Cajun seasoning
– 1 tomato
– handful of romaine lettuce
– 1 baguette
Start by heating an outdoor grill or indoor griddler. Wash the catfish fillets and marinate them with 2 tablespoons of lemon juice for approximately 10-15 minutes.
Meanwhile, add 1/4 cup of mayonnaise, 1 teaspoon of Cajun seasoning, and 1 tablespoon of lemon juice to a small mixing bowl. Stir well. This will be the remoulade, or sauce for the sandwiches.
Wash and pat dry the lettuce. Tear the lettuce up into chunks, if desired. Next, slice up a tomato. We’ve been using Kumato tomatoes lately, which are greenish-brown. They’re the most flavorful tomatoes I’ve been able to find in grocery stores.
Once the catfish fillets have been marinated, liberally sprinkle Cajun seasoning on top and bottom of both fillets as a rub.
Place the fillets onto a lightly greased grill and cook for approximately 5 minutes on each side.
Place a skillet on the stove over medium-high heat. Po’ Boys are usually served on a crusty bread with a warm center, so we chose to use a sourdough baguette. Slice the baguette in the middle to make two sub rolls. Cut the baguette through its middle to create a top and bottom piece for the sandwiches. Next, spread butter onto the belly of each piece of bread, and place them belly-first into the skillet. Cook for approximately three minutes to make the bread warm and toasty, then set aside.
Assemble the sandwiches by slathering on a thick layer of remoulade onto the top and bottom piece of each baguette, with the lettuce and tomato over that.
I served the Po’ Boys with a side of mango-jalapeno salsa, simply because that’s what we had available. To make the salsa, cut up 2 mangoes, dice 1 large jalapeno, and mince a handful of fresh cilantro. Place them into a small bowl with approximately 1 tablespoon of lime juice. Mix well.
Once the catfish is cooked, place each fillet onto one piece of bread. Serve immediately, and enjoy!
The Po’ Boys were delicious. They were almost as good as the one that I had in Mississippi! You can use this same recipe to make shrimp and oyster Po’ Boys, but I highly recommend trying it with catfish first.
Hope you’ll like it as much as we did!
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