Last Sunday, the Colts took on the Saints for Superbowl XLIV. I wanted to cook up a dinner in the spirit of the game, but even though we were rooting for Peyton Manning to pull out a win, there’s not much to say about the cuisine of Indiana. Dre suggested a New Orleans flair and requested Po’Boy sammies. We had just gotten thru the first round of Snowpocalypse 2010 and it was a slow, slippery trip to Acme to pick up the rest of the supplies.
I’m still very much in the honeymoon stage with my new Deep Fryer, so I was excited to fry again! I defrosted (2) Catfish fillets & a half dozen U20 Shrimp, rolled them in Cornmeal Flour seasoned with Tony Chachere’s, dipped them in milk, and rolled them in the Cornmeal mixture again for a double layer of flavor & crisp. The Catfish & Shrimp fried up perfectly in only about 5 minutes!
You can’t make a Po’Boy sandwich without a delicious Remoulade to spread on your roll. I deferred to Emeril’s recipe and pretty much followed it exactly (which is a rarity for me!). The batch ended up being WAY more than we needed for our sammies, and I certainly wished I had cut the recipe in half until I realized I’d have a delicious spread for other sammies all week. I ended up using it on a Griddled Ham, Turkey, & Swiss Sandwich for dinner Tuesday night and on a Ham, Egg, & Swiss Sandwich on a leftover long roll for my snow day breakfast. It was perfectly creamy & spicy with LOTS of flavor!
I discovered some amazing fresh long rolls from the corner store when picking up salt for the sidewalks. They were no Louisiane French Bread, but were soft & crusty. We split them, spread them with the Spicy Remoulade, and topped them with Romaine, Roma Tomatoes, and our Fried Catfish & Shrimp. Dre prepared Zatarain’s Dirty Rice to pair with our Po’Boys for a perfect New Orleans dinner. Way to go Saints!
CATFISH & SHRIMP PO’BOY SANDWICHES w/ SPICY REMOULADE
- Cajun Fried Catfish & Shrimp
- Emeril’s Remoulade Sauce
- Romaine Lettuce, Sliced Roma Tomatoes, & Crusty French Bread
- Split French Bread or long roll and spread Remoulade Sauce on both sides.
- Add Lettuce & Tomato Slices and top with the fried Catfish & Shrimp
Cajun Fried Catfish & Shrimp
Prepared for (2) people
- Catfish Fillets – (2) whole fillets – rinsed, patted dry, & cut in half
- U20-25 Raw Shrimp – (6-8) – de-veined, de-shelled, & de-legged
- Cornmeal Flour – (1.5) cups
- Tony Chachere’s Creole Seasoning – (3) T
- Milk – (1.5) cups – you choice on fat level & use buttermilk if you have it!
- Pre-heat deep-fryer or pot of oil to about 350 degrees. Set prepared Catfish & Shrimp aside.
- Combine Cornmeal Flour & Tony Chachere’s in a bowl and then spread evenly on a plate.
- Lay Catfish Fillets on seasoned Cornmeal mixture and flip to coat each side. Dip each fillet in a bowl of milk and return to Cornmeal mixture to coat again.
- Drop coated Catfish filets into hot oil and allow to cook for 5-8 minutes. While cooking, prepare the Shrimp with the same coat with Cornmeal then dip in milk then coat in Cornmeal process.
- Remove Catfish once crispy and drain on paper towels. Make sure the oil comes back up to temperature and drop in coated Shrimp. Cook for about 3-5 minutes, until crispy. Drain.
Emeril’s Remoulade Sauce
Makes about 1.5 cups from Emerils.com
- Mayonnaise – (1) cup – prepared or homemade
- Ketchup – (3) T
- Creole Mustard – (3) T – I used Inglehoffer’s Original Stone Ground Mustard
- Hot Sauce – (1) tsp – I used sriracha, but any kind you’d like works fine.
- Celery – (1) T – julienne, then minced
- Shallots – (1) T – minced
- Garlic – (1/2) tsp, minced
- Green Onion – (2) T, minced
- Fresh Ground Black Pepper – to taste
- Combine all ingredients in a mixing bowl.
- Chill in fridge at least 15 minutes or until you are ready to use.