Catfish Po’Boy Sliders
Ingredients
- Hawaiian Slider Buns
- 2 US Farm Raised Catfish Filets cut in 3's
- shredded iceberg lettuce
- 1 tomato sliced and seasoned with salt and pepper
- dill pickle coins
Dry Batter
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp crab boil seasoning
- 1/2 tsp Tony’s creole seasoning
- 1-2 cups of neutral oil for frying
Fish Wet batter
- ¾ cup buttermilk
- 1 tbsp yellow mustard
- 1-2 tsp Louisiana hot sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp seasoned salt
Remoulade
- ¼ cup mayo
- 2 tsp yellow mustard
- 2 tsp dill relish
- 2 cloves garlic minced or garlic paste
- ½ lemon juice
- 1-2 tsp hot sauce use to your discretion
- 1 tsp paprika
- ½ tsp Worcestershire sauce
- ½ tsp cajun seasoning or to taste
Instructions
For the Catfish
- Cut Catfish filets into slider size pieces About 3 per filet and place in a bowl. Let the fish soak in buttermilk for about 1 hour in the refrigerator.
- While it soaks, in a separate bowl combine yellow cornmeal, flour, onion powder, garlic powder, paprika, crab boil, and cajun seasoning. Mix until well combined.
- After an hour, drain the buttermilk from the fish. Then, season the catfish with yellow mustard, hot sauce, garlic powder, onion powder, black pepper, and seasoned salt. Mix until fully coated.
- Next, dredge the fish in the dry batter, then place it on a wire rack to rest for about 10 minutes. Repeat this step until every piece of fish is coated.
- Meanwhile, heat oil in a skillet until it reaches 350°F.
- Fry the fish in batches for 3-4 minutes on each side until golden brown and crispy. Once cooked through, remove from the pan and drain on a wire rack.
- Preheat the oven to 350°F.
For the remoulade sauce
- In a bowl, combine mayo, mustard, hot sauce, dill relish, Worcheshire sauce, paprika, and Cajun seasoning. Mix until combined and adjust seasonings if needed.
For Sliders
- Separate the slider buns and brush garlic butter on the inside of each bun. Place them in the oven for about 5 minutes, then remove them from the oven.
- To dress the po’boy sliders, spread a layer of remoulade on the bottom buns, followed by shredded lettuce, catfish, tomatoes, dill pickles, and more remoulade. Place the top buns on, and brush with more garlic butter if desired. Enjoy!
Notes
NOTES: To make garlic butter, combine unsalted butter, garlic paste, red pepper flakes, if desired and parsley. Place in the microwave for 15 second increments until melted.