Spicy Catfish And Oyster Po’boys
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A spicy twist on classic po'boys featuring fried catfish and oysters with a homemade spicy tartar sauce. Served on French bread with shredded lettuce.
Ingredients
- 59.1 ml mayonnaise
- 29.6 ml yellow mustard
- 14.8 ml dill relish
- 9.86 ml freshly squeezed lemon juice
- 4.93 ml minced red onion minced
- 2.46 ml red pepper flakes
- 237 ml self-rising flour
- 118 ml yellow cornmeal
- 9.86 ml Creole seasoning
- 4.93 ml cayenne pepper
- 454 g catfish fillets cut into 2-inch pieces
- 454 g jarred or freshly shucked medium oysters drained
- 59.1 ml yellow mustard
- vegetable oil for frying
- 4 French bread hoagie rolls
- 237 ml shredded lettuce shredded
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 158 mg
- Iron: 4.02 mg
- Magnesium: 75.4 mg
- Phosphorus: 524 mg
- Potassium: 617 mg
- Zinc: 1.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml mayonnaise
- 29.6 ml yellow mustard
- 14.8 ml dill relish
- 9.86 ml freshly squeezed lemon juice
- 2.46 ml red pepper flakes
- 237 ml self-rising flour
- 118 ml yellow cornmeal
- 9.86 ml Creole seasoning
- 4.93 ml cayenne pepper
- 59.1 ml yellow mustard
- 4 French bread hoagie rolls
Prepare
- Mince 4.93 ml minced red onion
- 454 g catfish fillets, cut into 2-inch pieces
- Drain 454 g jarred or freshly shucked medium oysters
- vegetable oil, for frying
- Shred 237 ml shredded lettuce
Let's Cook
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Step 1.
In a small bowl, stir together ¼ cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon dill relish, 2 teaspoons lemon juice, 1 teaspoon minced red onion, and ½ teaspoon red pepper flakes until well combined. Cover and refrigerate the spicy tartar until ready to use.
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Step 2.
In a large bowl, combine 1 cup self-rising flour, ½ cup yellow cornmeal, 2 teaspoons Creole seasoning, and 1 teaspoon cayenne pepper; mix well.
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Step 3.
Coat the catfish pieces and drained oysters with ¼ cup yellow mustard, then dip them into the flour mixture until coated on all sides. Transfer to a plate and let sit for about 5 minutes so the coating will stick.
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Step 4.
While the coated seafood rests, heat 2 to 2½ cups vegetable oil in a large deep skillet or deep fryer until it reaches 350 to 375°F.
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Step 5.
Working in batches to avoid overcrowding, carefully fry the catfish until golden brown, about 8 minutes. Remove from the oil and set on a paper-towel-lined plate or baking sheet. Then fry the oysters until golden brown, about 2–3 minutes, and transfer to the paper-towel-lined plate to drain.
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Step 6.
Split the hoagie rolls open and stuff with the fried oysters and catfish. Sprinkle shredded lettuce on top, then drizzle with the spicy tartar.