Saltwater Catfish Catch N Cook! (IS IT GOOD?)

Ever thought of keeping a Gaftopsail Catfish? Well, today I'm going to show you how to turn it from a trash fish into a delicacy!! ThisPo'Boy can be made with a variety of different types of proteins, but it's primarily made with seafood! Hope it made your mouth water just from watching!!

Recipe/ Ingridients:
[ ] French bread
[ ] Iceberg lettuce, tomatoes
[ ] Cajun style remoulade: Mayo, spices, Creole or grainy mustard, Garlic, Creamed horseradish, Worcestershire sauce, Lemon juice, Cajun seasoning, Smoked paprika, Cayenne pepper
[ ] Sweet potato
[ ] SPICES: Garlic, paprika, black pepper, salt, oregano, Cayenne pepper, Cajun seasoning
[ ] Peanut oil
[ ] Breading/ Dredge of choice
[ ] Protein of choice (Catfish)
[ ] Buttermilk
[ ] Lemons

COOKING PROCEDURES AND PREP
Okay, so we start with obtaining our fish or protein of choice of course. Next will be to fillet the fish (if not already) and clean it with fresh water. Then cut to the desired size (around finger-sized pieces) and dry them.
Then put them in a zip lock bag or proper bowl to hold the fish without spilling the buttermilk you will then add, add enough to cover every piece of fish (completely submerged). The buttermilk will help mask that gamy or strong flavor for fish or meats that have a lot of blood or natural gamy taste and smell. After you add the buttermilk mix it well in the bag or bowl then let it sit in the fridge for a few hours (the more the better).

MISE EN PLACE AND PREP
Next will be the prep for everything else. We’ll start with the “mise en place”. We will julienne the lettuce thin as well as slice the tomatoes thin. Then we will mince some garlic about 2 cloves (add more to your liking). Finely chop fresh parsley 2 tablespoons, Juice around 1 to 2 whole lemons. Obtain the spices mentioned earlier. Obtain or make your Dredge (I’m using Louisiana fish fry) using: 1 1/2 cups yellow cornmeal, 1 tsp all-purpose flour, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp Creole seasoning or seasoned salt, and mix together. Then cut your sweet potato to the desired size (wedges or fires). Also, set a few tablespoons of oil on the side. And finally, Preheat the oven to 420 degrees Fahrenheit.

MAKING OF CAJUN REMOULADE
We’ll start by adding 1 cup of Mayo, 2 tablespoons grainy or Creole mustard, 1 clove garlic minced, 1 tablespoon creamed horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, 1/2 teaspoon Cajun seasoning (I used Tony Chachere's), 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper optional, 1 tablespoon fresh parsley chopped and mix all the ingredients, taste and adjust accordingly!

BAKING OF SWEET POTATO FRIES
Grab your prepped sweet potato fries place them in a large bowl and add the following ingredients to taste: garlic powder, paprika, black pepper, salt, cayenne pepper, and/Or the Cajun seasoning, then about two tablespoons of peanut oil and mix till well coated. Please don’t be afraid to try the seasoning as you do it and after. Then grab a large baking pan oil it WELL with pam spray or oil then add the fries to it in a flat and we’ll spread way. Place them in the preheated oven for around 20-30 minutes depending if you want them crispy or not. But DO NOT forget to check on them and flip them so you don’t burn them! After they are ready take them out and let them cool down.

FISH COOKING PROCESS
After you are done with the “mise en place” and putting the sweet potato fries in the oven, start to pre-heat your frying pan and oil to 350 degrees Fahrenheit ( use enough to cover all the fish aka shallow fry). Then you can pull out your fish from the fridge, remove it from the buttermilk and let it drip off so it isn’t dripping milk everywhere, then place it in your dredge and make sure it is well coated. Once all of the fish or meat is coated place em on a pan or plate. Once the oil is hot and ready you can then CAREFULLY put them in the oil. You may fry for a minute or two on both sides just enough to have the fish golden brown or to a min Internal temp of 145 degrees Fahrenheit. After all the fish is done cooking place them on a plate or pan with a paper towel to absorb the excess oil or place them on a drip tray. Now will be the time to add salt to taste if you didn’t salt your dredge earlier.

ASSEMBLY OF THE PO’BOY
We are gonna start by grabbing our bread, remoulade, lettuce and tomatoes, fried fish, and baked sweet potato. Go ahead and cut the bread if not pre-cut, to the desired size or around 8-10 inches. Cut it in half not all the way through of course and open it. Then grab your remoulade and spread it on both insides of the bread, add your lettuce and tomatoes to the desired amount, then add your fish. Close it and cut it down in the middle. Place it on your plate and then grab your desired amount of fries and your ready to eat (don’t forget to add some fresh lemon) take a pic and enjoy!