Catfish Po' Boy with Crispy Catfish

Pat the catfish fillet dry (for an authentic catfish po boy, use fresh catfish fillets) with paper towels and cut into wider oblong strips approx 2 × 10 cm. Lightly salt and pepper each strip on both sides.

In one bowl, whisk the buttermilk with the egg and half of the planned salt and pepper. In another bowl, mix all-purpose flour with cornmeal and ground cayenne pepper. Add the remaining salt and pepper. Let the prepared catfish strips rest briefly (2-3 minutes) so the surface dries slightly and the flour mixture adheres better.

Slice the tomato and cucumber into thin rounds, and the onion into thin strips or rings. Wash, dry, and tear the lettuce into suitable portions. Split the baguettes lengthwise and, if needed, cut them further so you have four sandwich rolls. You can lightly toast or grill the baguettes briefly before filling to make them crisp.

Coat the catfish strips using the 'double dip' technique: first lightly coat in the dry flour mixture, then dip into the buttermilk and egg, and coat again in the flour mixture. Press the flour lightly onto the surface so the coating adheres well. Let the coated pieces rest for a short time (1-2 minutes) so the coating 'sets'.

Heat a deep layer of oil in a pan to medium-high temperature (approx. 170-180 °C). If you don't have a thermometer, the oil is ready when it gently bubbles around a wooden spoon inserted into it. Fry in batches so the oil temperature doesn't drop, cooking each portion for 3-4 minutes per side or until the coating is golden and the fish inside is opaque and flakes easily.

Remove the fried fillets and let them drain on paper towels or a wire rack to stay crisp. Maintain the oil at the same temperature between batches.

In a small bowl, combine mayonnaise with Dijon mustard, a few drops of Tabasco, fresh lemon juice, and a pinch of salt and pepper. Whisk until smooth and taste. Adjust the amounts of Tabasco and lemon to your preference. For a milder version, use less Tabasco or add a little yogurt.

Spread a layer of spicy mayonnaise on the bottom half of each roll. Add a lettuce leaf, a few slices of tomato and cucumber, and some red onion.

Place the crispy fried catfish fillets on the vegetables, spread a little more mayonnaise on top if desired, close with the top half of the roll, and serve immediately so the sandwich stays crispy.