Photo by Catfish Po’ Boy with Pickled Jalapeño Tartar Sauce: A Southern Delight
As the seasons change, our taste buds crave something new and exciting. For a dinner party that’s sure to impress, look no further than this crispy catfish nestled in a bed of zingy slaw, cushioned between sweet brioche buns, and slathered with pickled jalapeño tartar sauce. This mouthwatering sandwich is a step above the rest, and the best part? Most of the work can be done a day ahead of time, making it perfect for a stress-free dinner party.
Image: Crispy catfish on a bed of zingy slaw, cushioned between sweet brioche buns
The Recipe
To make this delectable dish, you’ll need the following ingredients:
- 1 (2 oz.) fresh catfish
- 1 cup cultured buttermilk
- 1 tbsp. kosher salt
- 2 tsp. black pepper
- 2 tsp. smoked paprika
- 1 tbsp. hot sauce
- 2 cups mayonnaise
- ⅛ cup pickled jalapeño, chopped
- 1 shallot, minced
- ⅛ cup parsley, chopped
- 1 lemon, zest and juice
- ⅛ cup capers, chopped
- Half a head of green cabbage, sliced thin on a mandoline or with a knife
- ⅛ cup champagne vinegar (or apple cider vinegar)
- 2 tbsp. sugar
- 2 tsp. celery seed
- Salt and pepper to taste
- 2 tbsp. butter
- 4 brioche buns
Preparation
Prepare the catfish by slicing it into 3-ounce strips and seasoning with salt, pepper, and paprika. Let it sit for 5-10 minutes. Then, add buttermilk and hot sauce, mix, cover, and refrigerate for 12-24 hours.
Make the pickled jalapeño tartar sauce by mixing all ingredients in a bowl. This can be made 24 hours ahead of time and lasts up to 7 days.
Make the vinegar slaw by combining all ingredients in a small mixing bowl, lightly massaging the cabbage. This can be done 24 hours ahead of time or at least one hour before serving.
To assemble the sandwich, set the fryer to 325°F, or heat canola oil in a Dutch oven to 325°F. Heat a sauté pan on medium heat, add butter and halved brioche buns, and cook buns on either side until browned. Bread catfish in the cornmeal breading and fry for 4 minutes. Drain fried catfish on a paper towel. Place vinegar slaw and fried catfish on the buns. Top with pickled jalapeño tartar sauce and serve.
 Image: A refreshing vinegar slaw to complement the crispy catfish
This catfish Po’ Boy is sure to be a hit at your next dinner party. With its crispy exterior, tender interior, and tangy slaw, it’s a Southern delight that will leave your guests wanting more.
 Image: A crispy catfish Po’ Boy, perfect for a dinner party
