Thursday, March 1, 2007

it's all about the sauce


tuesday dinner was catfish po'boys & okra. po'boys are high on my list of southern foods. and, like most southern foods, i've developed a hand at making them. to me, po'boys are all about the sauce. the sauce should be so good you make noises. and there should be no lack of sauce.


we started by soaking some catfish in buttermilk. the catfish napped in said buttermilk all day. the okra got a bath before being fried as well. all's well that starts in buttermilk.


i made a flour coating, white flour and cornmeal, along with various spices (usually salt, black pepper, garlic powder, onion powder, and cayenne, though it may at times also contain thyme, parsley, and whatever else sounds good). we used this on the okra as well.

and the sauce. i make your basic remoulade. i don't think you should do anything crazy to your po'boys. let's not try to reinvent the wheel, folks. i use mayo, horseradish, dijon mustard, yellow mustard, hot sauce, lemon, pickle relish, and season with salt and black pepper.

the catfish gets fried, the rolls get warmed, and everything gets piled in along with some thinly sliced romas and some shredded romaine. served alongside some orka, all i need is some fresh lemonade. and perhaps some sunnier weather.

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