Catfish Po'Boys with Pickle Remoulade

Name: Catfish Po'Boys with Pickle Remoulade
Yield: 8
Ingredients: 1 cup mayonnaise; 1/4 cup minced celery; 1 small shallot, minced; 1 garlic clove, minced; 2 tablespoons Creole mustard; 2 tablespoons sweet pickle relish; 2 tablespoons chopped drained capers; 2 tablespoons chopped flat-leaf parsley; 1 cup cornmeal; 1 cup panko (Japanese bread crumbs), crushed; 1/2 cup all-purpose flour, plus more for dusting; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cumin; 3 large eggs; Eight 5-ounce skinless catfish fillets; Vegetable oil, for frying; 8 crusty hero rolls, split; Shredded romaine, for serving

Catfish Po'Boys with Pickle Remoulade was pinched from <a href="http://www.foodandwine.com/recipes/catfish-poboys-with-pickle-remoulade" target="_blank">www.foodandwine.com.</a>

"Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival...."

INGREDIENTS

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1 cup mayonnaise

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1/4 cup minced celery

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1 small shallot, minced

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1 garlic clove, minced

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2 tablespoons Creole mustard

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2 tablespoons sweet pickle relish

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2 tablespoons chopped drained capers

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2 tablespoons chopped flat-leaf parsley

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1 cup cornmeal

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1 cup panko (Japanese bread crumbs), crushed

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1/2 cup all-purpose flour, plus more for dusting

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1 teaspoon salt

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1/2 teaspoon cayenne pepper

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1/2 teaspoon garlic powder

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1/2 teaspoon onion powder

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1/4 teaspoon dried thyme

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1/4 teaspoon dried sage

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1/4 teaspoon ground ginger

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1/4 teaspoon ground cumin

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3 large eggs

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Eight 5-ounce skinless catfish fillets

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Vegetable oil, for frying

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8 crusty hero rolls, split

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Shredded romaine, for serving

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