FISH FRIDAYS

FRIED CATFISH PO’ BOYS

MAKES 6 SERVINGS

Rémoulade made with sweet chili sauce (a condiment often served with Thai dishes) gives these po’ boys a delightfully spicy kick.

Vegetable oil, for frying
1½ pounds catfish fillets, cut on the bias into 1½-inch strips
1 teaspoon kosher salt
1½ cups all-purpose flour
½ cup yellow cornmeal
2 tablespoons Cajun seasoning*
2 large eggs
1 tablespoon water
Sweet Chili Rémoulade (recipe follows)
6 (6-inch) loaves French bread, halved lengthwise and toasted
1 head Bibb lettuce, cored and shredded (about 6 ounces)
3 large beefsteak tomatoes, cored and cut crosswise into ¼-inch-thick slices (about 2 pounds)
1 medium shallot, cut lengthwise into ⅛-inch-thick slices

1. Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.

2. In a large bowl, sprinkle fish with salt; set aside.

3. In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.

Working in batches, dip fish in egg mixture, letting excess drip