Bruce Mitchell's Catfish Po' boy

Directions

1. Preheat your Blackstone griddle on high heat along with a large shallow aluminum tray filled with vegetable oil. Leave about 2 inches of space from the top to avoid overflow while frying.

2. In a large mixing bowl, combine 1-2 cups of fish fry breading mix with the sliced catfish portions. Before coating the fish, lightly dampen them with water or oil to help the breading adhere better. Gently toss until the fish is evenly coated.

3. Once the oil reaches 350°F, it's time to fry. Carefully place the breaded catfish into the hot oil using tongs or a frying tool, ensuring not to overcrowd the oil to maintain proper frying temperature. You can fry in batches to prevent overcrowding and ensure even cooking. Flip the fish occasionally to achieve a golden brown exterior and ensure thorough cooking. Once cooked, remove the fish from the oil using tongs and drain excess oil on paper towels.

4. While the fish is frying, slice the French loaf into 6-inch portions. On a medium-low temperature zone of the Blackstone grill, spread a tablespoon of butter to melt and sprinkle Blackstone Bayou Blend and Blackstone S.P.G. seasoning over the butter. Place the bread slices face down on the seasoned butter and toast until golden brown.

5. Now it’s time to assemble the po’boys! Spread a light layer of mayo on one side of the toasted bread and mustard on the other. Arrange the perfectly cooked catfish on the bottom bun, then top with the remaining bun. Serve and enjoy!