Catfish Po' Boy with Pickled Jalapeños and Dill

This Catfish Po’ Boy is a Southern classic that balances the crispy texture of catfish fillets with the tangy bite of pickled jalapeños and the aromatic freshness of dill. Ideal for lunch or dinner, these sandwiches deliver a rich combination of flavors and textures. The crunchiness of the catfish contrasts with the spice of the jalapeños and the herbal notes from the dill, culminating in a delightful culinary experience. Great for seafood enthusiasts or anyone exploring new tastes, this recipe offers an inviting option that’s both flavorful and enjoyable.

Ingredients

• 4 fillets catfish, fillets
• 1 cup pickled jalapeños, sliced
• 1/4 cup dill, chopped
• 4 whole submarine sandwich rolls
• 1/2 cup flour
• 2 whole eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup mayonnaise
• 2 Tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season each catfish fillet lightly with salt and pepper on both sides.
3. Dredge the catfish fillets in flour, ensuring an even coat, then dip in the beaten eggs, and finally, coat with breadcrumbs.
4. In a skillet, heat olive oil over medium heat. Add the catfish fillets and cook for 3 to 4 minutes on each side until golden brown and crispy.
5. Slice the submarine rolls in half lengthwise and place them open-faced on a baking sheet. Toast in the preheated oven for 3 to 5 minutes until lightly crispy.
6. Spread a layer of mayonnaise on the cut side of each toasted roll.
7. Place a cooked catfish fillet on each roll. Top with pickled jalapeños and sprinkle with fresh chopped dill.

Keywords: Crispy, Spicy, Herbal, Pickled, Catfish

Spice Rack: Salt, Pepper

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