Jay D's Bites: Molasses Mustard Fried Catfish Poboy

by Blair Loup

I think most people in South Louisiana can agree, when you get a hankering for a poboy, you've got to have it. Once you've tried this one, you'll want to make it over and over again. This isn't your normal fried catfish poboy, this catfish is marinated in a mixture featuring Slap Ya Mama Cajun Hot Sauce and Jay D's Louisiana Molasses Mustard.

We've found that subbing out regular yellow mustard for Jay's Molasses Mustard straight up changes life. See the difference for yourself and let us know what you think!

Jay D's Molasses Mustard Fried Catfish Poboy with Louisiana Barbecue Slaw:

Yields 2 poboys

Canola oil, for frying

2 French bread baguettes

6 (2-3 oz) catfish fillets

1 cup of milk

1 cup of Jay D’s Louisiana Molasses Mustard

2 Tbs of Slap Ya Mama Hot Sauce

2 cups of Slap Ya Mama Fish Fry

2 Tbs of Jay D’s Spicy & Sweet BBQ Rub

1 large tomato, sliced

For the Slaw:

2 cups of green cabbage, shredded

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

1 Tbs of apple cider vinegar

1 ½ tsp of Slap Ya Mama Original Cajun Seasoning

¼ tsp garlic powder

Mix milk, Jay D’s Lousiana Molasses Mustard, Milk and Slap Ya Mama Hot Sauce together in a mixing bowl.  Add catfish filets and let marinate for up to an hour in the refrigerator. 

For the slaw aioli, mix mayonaise, Jay D’s Louisiana Barbecue Sauce, vinegar, Slap Ya Mama Cajun Seasoning and garlic powder.  Let chill for at least 30 minutes.  Toss cabbage with aioli and set aside. 

Heat frying oil to 350 degrees Farenheit.  Remove catfish fillets from marinade, dredge in fish fry then drop in fryer.  Fry the fillets for about 3 minutes or until golden brown, then drain on paper towels. 

To assemble the poboy, place 2 slices of tomato on the bottom half of the bread, lay the catfish over and top with slaw.