Catfish Po’Boy — MawMaw Said Eat Something, So I Did

Post-birthday week. Carrying the memory of the one bowl, the slow eating, the silence that was the approval. Medical school continues its relentless pace. Biochemistry exam Thursday. I studied the metabolic pathways the way I study recipes: by tracing the connections, by understanding that this enzyme triggers this reaction the way this spice triggers this flavor, by trusting the system even when the pieces are overwhelming.

Score: 89. Solid. The kind of solid that builds a GPA one brick at a time. I called MawMaw Shirley. She said, "Did you pass?" I said, "MawMaw, they do not pass or fail in medical school." She said, "Did you do well?" I said yes. She said, "Good. Now eat something." The priorities of MawMaw Shirley: achievement, then food. Always in that order. Always ending with food.

MawMaw Shirley closed that phone call the way she closes every phone call — with food as the final word, the period at the end of the sentence. So I honored her. I made a catfish po’boy: cornmeal-crusted, golden, piled high on a soft roll with remoulade and cold lettuce. It’s Southern the way she’s Southern — no fuss, no apology, just deep flavor and the quiet confidence that comes from knowing exactly what you’re doing. One brick at a time, one bite at a time.

Catfish Po’Boy

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

• 1 1/2 lbs catfish fillets, cut into 3-inch strips
• 1 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 tsp hot sauce (such as Crystal or Tabasco)
• Vegetable oil, for frying (about 2 inches deep)
• 4 hoagie rolls or French bread rolls, split and lightly toasted
• 2 cups shredded iceberg lettuce
• 2 medium tomatoes, thinly sliced
• 1/2 cup dill pickle slices
• 1/2 cup remoulade or tartar sauce

Instructions

1. Marinate the catfish. Combine buttermilk and hot sauce in a shallow bowl. Add catfish strips, turning to coat. Let soak for at least 10 minutes while you prepare the breading.
2. Make the breading. In a separate shallow dish, whisk together cornmeal, flour, garlic powder, smoked paprika, cayenne, salt, and black pepper until evenly combined.
3. Heat the oil. Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F.
4. Bread the catfish. Working one piece at a time, lift catfish from the buttermilk, letting excess drip off, then dredge firmly in the cornmeal mixture, pressing to adhere on all sides.
5. Fry until golden. Working in batches, fry catfish strips for 3–4 minutes per side, until deep golden brown and cooked through. Transfer to a paper-towel-lined plate and season immediately with a pinch of salt.
6. Assemble the po’boys. Spread remoulade generously on both cut sides of each toasted roll. Layer with shredded lettuce, tomato slices, pickles, and fried catfish strips. Serve immediately while the catfish is still crisp.

Nutrition (per serving)

Calories: 530 | Protein: 29g | Fat: 19g | Carbs: 60g | Fiber: 3g | Sodium: 920mg