1. Soak the Fish In a bowl, whisk the buttermilk, hot sauce, and mustard. Add your catfish strips and let them soak for at least 20 minutes. This removes any “muddy” taste and helps the breading stick.
2. Coat the Fish In a shallow dish, mix the cornmeal, flour, and spices. Take a piece of fish from the buttermilk, let the excess drip off, and dredge it in the cornmeal mix. Press it in so it’s fully coated.
3. Fry Until Golden Heat 1 inch of oil in a heavy skillet to 350°F. Fry the catfish in batches for 3 to 4 minutes per side until they are deep golden brown and crispy. Drain on a wire rack (not paper towels!) to keep them crunchy.
4. Dress the Bread Slice your French bread and spread a generous amount of Remoulade Sauce on both sides.
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Note: In New Orleans, if you want “the works,” you ask for it “Dressed”—meaning lettuce, tomato, pickles, and mayo/sauce.
5. Assemble Pile the hot fried catfish onto the bread. Top with the shredded lettuce, tomato slices, and pickles.
The Quick Remoulade Sauce
Don’t use plain mayo! Mix these together for the real deal:
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1/2 cup Mayo
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1 tablespoon Whole Grain Mustard
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1 teaspoon Lemon Juice
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1 teaspoon Cajun Seasoning
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1 clove Minced Garlic
Pro-Tips
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The Bread: If your French bread is too soft, pop it in the oven for 3 minutes to crisp up the crust before assembling.
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Wire Rack: Always drain fried fish on a wire rack. If you put it on paper towels, the steam gets trapped underneath and makes the bottom soggy.
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The Cut: Cutting the catfish into “strips” or “nuggets” instead of one big fillet makes it much easier to eat inside the sandwich.
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