Louisiana Creole Gumbo: Classic Catfish Po' Boy

Crispy Catfish Po' Boy **Ingredients** * 2 catfish fillets (sliced into strips) * 1 cup cornmeal * ½ cup all-purpose flour * 1 tbsp Cajun seasoning * ½ cup buttermilk * French bread or hoagie rolls * Shredded lettuce, sliced tomatoes, and pickles * **Remoulade:** Mix ½ cup mayo, 1 tbsp mustard, 1 tsp hot sauce, and ½ tsp garlic powder. **Instructions** 1. **Prep the Breading:** Whisk cornmeal, flour, and Cajun seasoning in a shallow bowl. Pour buttermilk into a separate bowl. 2. **Coat the Fish:** Dip catfish strips into the buttermilk, then dredge in the cornmeal mixture until fully coated. 3. **Fry:** Heat oil in a heavy skillet to 350°F. Fry fish for 3–4 minutes per side until **golden brown and crispy**. Drain on paper towels. 4. **Assemble:** Spread a generous layer of remoulade on toasted bread. Layer the catfish, lettuce, tomatoes, and pickles. Serve immediately.