Creole Catfish Po' Boys
Crispy Fries with Creamy Malt Vinegar Sauce
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 6 fresh or frozen (thawed) catfish fillets
- 1 Tbsp Creole seasoning
- 4 Tbsp vegetable oil
- 1 (10.5-oz) bottle remoulade dressing
- 6 sub rolls, split and toasted
- 1 (8-oz) pkg shredded iceberg lettuce
- 2 Roma tomatoes, thinly sliced
Instructions
- Pat fish dry with paper towels; sprinkle with Creole seasoning.
- Cook fish, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 minutes per side or until fish flakes with a fork.
- Spread desired amount of dressing on cut sides of rolls. Top with lettuce, tomatoes, and fish; serve immediately.
Side Dish Ingredients
- 1 (32-oz) pkg frozen shoestring French fries
- 1 cup mayonnaise
- ¼ cup malt vinegar
- 1 Tbsp Dijon mustard
- 1 tsp dried tarragon
- ¼ tsp garlic powder
Side Dish Instructions
- Bake fries as directed on package until golden brown and crisp.
- Meanwhile, stir together mayonnaise, vinegar, mustard, tarragon, and garlic powder; serve with hot fries.
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