Chef Christian Hallowell of Delta Air Lines, gategroup created this delectable Pecan Catfish Po-Boy, which is a big flavor in a hearty sandwich. Make sure you bring your appetite!

Pecan Catfish Po-Boy
  • 5 oz. Unbleached Cake Flour
  • 3 oz. Fine ground corn meal
  • 5 oz. White Rice Flour
  • 0.75 cup Pecan Vodka (or any regular Vodka)
  • 1 oz. Pecan Meal
  • 1 cup Corn Starch for dredging
  • 1 Large egg, beaten
  • 1.5 cups Cold sparkling water (unsweetened)
  • 10 oz. Skinless Catfish fillets, 4-5 oz. portions
  • 1.5 Qt. Pecan oil (for frying)
  • 0.5 oz. Kosher Salt
  • Pecan Sriracha Remoulade (recipe below)
Pecan Sriracha Remoulade
  • 1 Large Egg, separated, yolk reserved (use Pasteurized egg, as the eggs are not cooked further)
  • 4 tsp. Lemon juice
  • 1 Tbsp. Whole grain mustard
  • 1 tsp. Sriracha sauce
  • 1 Cup Pecan oil
  • 3 Tbsp. Sweet pickle relish
  • 2 Tbsp. Finely chopped onion
  • 1 Tbsp. Drained capers, chopped
  • Salt and Pepper (for taste)
  1. Heat the pecan oil in a 5 quart Dutch oven until oil reaches to 375°F on a deep-fry thermometer.
  2. Whisk the cake flour and rice flour together in a medium glass bowl and set aside.
  3. Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium glass mixing bowl.
  4. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds.
  5. Set the glass bowl in a larger bowl lined with ice.
  6. Working with one piece at a time, dredge a piece of catfish in the corn starch to coat evenly, shaking to remove any excess.
  7. Using tongs, dip the catfish into the batter, drain for 3-4 seconds over the bowl and drop gently into the heated pecan oil.
  8. Catfish should fry for approximately 2-3 minutes or until puffy and a light golden brown.
  9. Remove the catfish from the hot oil and set on a cooling rack lined with paper towels.
  10. Sprinkle kosher salt over the hot fish.
  11. Repeat with the remaining fillets.
  12. To assemble, split loaves of French bread or baguettes.
  13. Spread with remoulade, top with fish, and add lettuce and tomato.
Pecan Sriracha Remoulade
  1. Whisk the lemon juice with the egg yolk until smooth.
  2. Add the grain mustard and Sriracha and continue to whisk.
  3. While whisking, drizzle the pecan oil in slow thin stream to the side of the bowl and continue to whisk into the egg mixture.
  4. After you have a thick emulsified dressing, fold in the remaining ingredients and reserve.