Catfish Fingers- Po boys

I spent the Memorial long weekend eating my little behind off in New Orleans. This is still one of my favorite dining destinations in the US, and it never fails us. I've been once before Katrina, and twice after. The city is as alive as ever, sprawling with tourists, and we had a blast. To get in the spirit of 'the big easy', I made some fried catfish fingers and Po Boys last week. The Po Boys were almost as good as what we had over the weekend.
For those that have never had a Po Boy, it's simplicity at it's best...a french bread sandwich with some type of meat inside. I like it best stuffed with fried seafood. I "wiki'd" the term and found this:

"The traditional versions are served hot and include fried shrimp and oysters, catfish, crawfish, etc. You may be asked if you would like your po' boy "dressed". A "dressed" po' boy has lettuce, tomato, and mayonnaise."

Instead of mayo, I made a remoulade sauce to go with the fried catfish fingers. I also used a store bought french bread, but the bread doesn't come close to that in NOLA. The crust of Louisiana French bread is very crispy, so much so that it is difficult to eat without leaving crumbs. But the interior is very light and airy. We ate our Po Boys at Acme Oyster House in the French Quarter. It's a touristy spot, but you'll find the locals there too. They put a twist on their Po Boy that includes a tabasco infused mayo dressing. We get the "Peacemaker", which is a combo of fried oysters and shrimp. I've never had so much fried food over the course of a few days:) I need some major detoxing this week! Only problem is that my bday is on Thursday, so that just means more celebrating...but, I'm not complaining.

If any of you plan to go to NOLA, feel free to contact me for additional restaurant recs.

See Recipe!

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