Viet-Cajun Fried Catfish Po’Boy Recipe by Nini Nguyen

foodandwine.com

Southern Leisure Life

subheading: Bơ (Vietnamese Mayonnaise) (makes about 1 cup):

1 large egg yolk

1 garlic clove

½ teaspoon fish sauce

¼ teaspoon kosher salt

2 tablespoons water, divided

1 cup canola oil

subheading: Fish Sauce-Caramel Glaze (makes ¾ cup):

⅔ cup granulated sugar

⅓ cup water, divided

⅓ cup fish sauce

2 teaspoons crushed red pepper

1 lime, juiced (2 tablespoons)

subheading: Banh Mi Pickles:

1 (1-pound) daikon radish, cut into matchsticks (about 1 cup)

1 large carrot, cut into thin strips (½ cup)

½ cup white vinegar

½ cup water

¼ cup granulated sugar

½ teaspoon kosher salt

subheading: Sticky Fried Catfish:

1 cup plain dry breadcrumbs

1 cup fine plain yellow cornmeal

¾ cup all-purpose flour, plus more for dusting

½ teaspoon kosher salt

½ cup whole milk

3 to 4 large eggs, beaten

8 (5-ounce) catfish fillets (thinner pieces if possible)

Vegetable oil

subheading: Additional Ingredients:

8 loaves bánh mi bread or light crusty French bread

1 cup Bơ (Vietnamese Mayonnaise)

4 cups shredded iceberg lettuce (from 1 head)

3 to 4 medium tomatoes, sliced

2 cups Bánh Mi Pickles

1 cup loosely packed fresh cilantro leaves, roughly chopped

Hot sauce (such as Crystal) (optional)

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