- 1.25 - 1.5 lbs catfish 4 fillets
- 1 large egg
- 1/2 cup milk
- 1 cup Tony Chachere's Seasoned Fish Fry Mix
- 2-3 tbsp vegetable oil more if needed
- 4 French baguette/bread ~ 6-inch
- 2 cups lettuce shredded
- 1-2 to tomato sliced
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tsp sweet pickled relish
- 1 clove garlic crushed
- 1/2 tsp Tony Chachere's Original Creole Seasoning add more for spicier taste
Prepare breading mixtures: In a bowl, whisk together egg and milk. Spread Tony Chachere's Seasoned Fish Fry Mix onto a plate.
Pat dry catfish fillet. Dip catfish into egg and milk mixture on both sides, then coat it with Seasoned Fish Fry on both sides at least two to three times.
Heat skillet on medium high heat with vegetable oil (See Note 1). Once oil is hot, add breaded catfish to sear. Do not overcrowd or overlap. Cook in two batches if needed. Turn fish and cook the other side. Once catfish reaches 145℉, remove from skillet and set aside.
Combine ingredients for remoulade in a small bowl. Mix well. (See Note 2)
Split French baguette/bread lengthwise, then add breaded catfish, tomatoes, pickles and lettuce. Drizzle with remoulade.
Serve and enjoy!
Note 1: Vegetable oil should cover the entire skillet so that breaded fish will be seared evenly. When cooking the second batch, add more oil if needed.
Note 2: Remoulade is mild if using the Creole Seasoning measurement suggested. Add more seasoning for spicer taste.
Calories: 874kcal | Carbohydrates: 60g | Protein: 60g | Fat: 41g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 1499mg | Potassium: 1388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 3mg