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BASS - Po'Boy Sandwich with Pickle Remoulade
Nb persons: 8
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| Catfish Po'Boys with Pickle Remoulade •F&W •STAFF-FAVORITE Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival. PICKLE REMOULADE | |
| 1 cup | mayonnaise |
| 1/4 cup | minced celery |
| 1 small | shallot, minced |
| 1 | garlic clove, minced |
| 2 tablespoons | Creole mustard |
| 2 tablespoons | sweet pickle relish |
| 2 tablespoons | chopped drained capers |
| 2 tablespoons | chopped flat-leaf parsley |
| PO'BOYS | |
| 1 cup | cornmeal |
| 1 cup | panko, (Japanese bread crumbs), crushed |
| 1/2 cup | all-purpose flour, plus more for dusting |
| 1 teaspoon | salt |
| 1/2 teaspoon | cayenne pepper |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | onion powder |
| 1/4 teaspoon | dried thyme |
| 1/4 teaspoon | dried sage |
| 1/4 teaspoon | ground ginger |
| 1/4 teaspoon | ground cumin |
| 3 large | eggs |
| Eight 5-ounce | skinless catfish fillets |
| Vegetable oil, for frying | |
| 8 crusty hero rolls, split | |
| Shredded romaine, for serving | |
In a bowl, combine all of the ingredients.
In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.
In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.
Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.
SUGGESTED PAIRING
Zippy Pinot Grigio.
FROM THE HUNGRY CROWD: SUPERFLY, PAIRING OF THE DAY: AUGUST 2011
PUBLISHED AUGUST 2011
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