Pecan Catfish Po-Boy

Pecan crusted catfish takes the traditional Po-Boy to new levels in this hearty recipe. Make sure to bring your appetite!

Prep: 20 min | Cook: 15 min

Ingredients

Pecan Sriracha Remoulade

• 1 cup pecan oil
• 1 large egg, separated, yolk reserved
• 4 teaspoons lemon juice
• 1 tablespoon whole grain mustard
• 1 teaspoon Sriracha sauce
• 3 tablespoons sweet pickle relish
• 2 tablespoons drained capers, chopped
• Salt and pepper to taste

Po-Boy

• 3/4 cup pecan vodka or regular vodka
• 1 ounce pecan meal
• 1 1/2 quarts pecan oil for frying
• 5 ounces unbleached cake flour
• 3 ounces fine ground corn meal
• 5 ounces white rice flour
• 1 cup cornstarch for dredging
• 1 large egg, beaten
• 1 1/2 cups cold sparkling water, unsweetened
• 10 ounces skinless catfish fillets in 4 to 5 ounce individual portions
• 1/2 ounce kosher salt
• French bread or baguettes
• Lettuce
• Tomato

Instructions

Pecan Sriracha Remoulade

1. Whisk the lemon juice with the egg yolk until smooth.
2. Add the grain mustard and Sriracha and continue to mix.
3. While whisking, slowly drizzle the pecan oil in a thin stream to the side of the bowl and continue to whisk into egg mixture.
4. Once dressing is thick and emulsified, fold in the remaining ingredients.

Po-Boy

1. Heat the pecan oil in a 5 quart Dutch oven until oil reaches 375 degrees F on a deep-fry thermometer.
2. Whisk the cake flour and rice flour together in a medium glass bowl and set aside.
3. Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka in a medium glass mixing bowl.
4. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds.
5. Set the glass bowl in a larger bowl lined with ice.
6. Working with one piece at a time, dredge a piece of the catfish in the cornstarch to coat evenly, shaking to remove any excess.
7. Using tongs, dip the catfish into the batter, drain for 3 to 4 seconds over the bowl and drop gently into the heated pecan oil.
8. Fry catfish for approximately 2 to 3 minutes or until puffy and light golden brown in color.
9. Remove the catfish from the hot oil and set on a cooling rack lined with paper towels.
10. Sprinkle kosher salt over the hot fish.
11. Repeat with the remaining fillets.
12. To assemble, split loaves of French bread or baguettes.
13. Spread with Pecan Sriracha Remoulade, top with fish and add lettuce and tomato.

Attribution

Recipe and photo used with permission from: ilovepecans.org through American Pecan Council