Beryl Stokes: Hi! And welcome to Cajun Cooking TV. It's Saturday night at the Stokes' House. We already have been dancing, but tonight, we are going to cook some Shrimp and Catfish Po-Boy, so let's get started.

The first thing we are going to do is make our shrimp and fish fry mixture. This is a fish fry; that is a cornflour, not to be confused with the cornmeal, which is much more gritty. So we are going to use this. I am just going to open this up real quick. Now put in a big bowl. I have got two tablespoons of Tony's Creole seasoning, and a tablespoon of salt. So we are going to mix that in. I have some good flavor there. I have got a little bit of flour I am going to cut it with, just to give it a good soft texture. Oh, I think I am about to sneeze Mike. Now I am going to make an egg wash, so I have one egg. Crack that real quick, and I am going to mix in some milk for about a half cup or more. Mix it together. Some people use beer.

Mike: Action.

Beryl Stokes: Here we have one fillet. This is a large fresh fillet. We go to our seafood market here in North Baton Rouge, and they actually have catfish there in the store, and they take them straight out of the pond, and they are ready to go for you. So I cut this one fillet into small strips here, kind of like catfish fingers is what we call them. So I did that, and we are going to start cooking some catfish, like this. So we want to pour in our oil. I am going to pour in about two inches, because you don't want it to overflow once you put the shrimp in. So, I am just going to pour this whole container.

Mike: Action.

Beryl Stokes: Now we are ready to batter our catfish, and you want to always have the wet hand and a dry hand, you don't want to mix them up. So your left is going to be wet, and your right is going to be the dry, and here we go.

Be prepared to get messy. We've got our little catfish fingers here. I put two or three of them in the egg wash, and toss them in your cornflour mixture, cover them really well. And then place on a platter over here on the side, ready for frying, and we'll get all these ready, and we are going to start frying some shrimp and catfish.

We got our oil all heated, I am ready to cook some catfish, because I am ready to eat a poy-boy quick. So, we have all our batter catfish here, our oil is all hot, you just want to carefully drop them in here. It's going to take a few minutes, till they are golden brown. They would usually start to float, these are going to be wonderful. It's already smelling so good in here with the fried shrimp.

Right now, I am going to show you real quick how to prepare the po-boy buns. We were able to find some soft po-boy rolls, other authentic New Orlean's po-boys are made using a crusty French bread. I only prefer the soft roll, and I want to heat these in an oven. I am going to put it on boil, and I am just going to butter these. I've got some softened butter. So I split them open, just going to put some butter on each one. And then, I have put them on bowl just for a minute or so, just to melt the butter and heat the rolls.

We are frying at the storm here, so I want to make some cocktail sauce. I've got some ketchup and some prepared horseradish. So in that little bowl here I am going to fill it with some ketchup. How is that Mike?

Mike: Enough for me.

Beryl Stokes: Enough for you. I better do a little more, so I can have some.

Mike: It's a Cajun cocktail sauce.

Beryl Stokes: Cajun cocktail sauce, you might love this with shrimps. I'm going to put two big dollops of it, and I squeeze in a lime, got a quarter of a lime here. Seafood is not good without this stuff. We're about ready to eat.

Mike: Yes, yes, yes.

Beryl Stokes: Okay, we're both ready folks. We've got some cooked catfish here, almost looks like chicken fingers, but this is not chicken. This is some good, fresh catfish, I can't wait to eat it. We are going to heat up the buns, and we are going to show you how to put it all together.

Mike: Louisiana po-boys.

Beryl Stokes: Okay, we are back, we waited for long so my bread was a little dark, but that's okay, we are going to eat it anyway. Good song came over and then we just took to dancing up in here. This Saturday night, we listen to Cajun network. So that makes some shrimp po, oh, I am sorry these are catfish fillets here. So we are going to put a little cocktail sauce on that. Some people like it catfish more with tartar sauce. So you're welcome to use just whatever you like.

We like the hot cut dill sauce, and I am going to have mine dressed, and dress simply means with all of the fix; the tomato, lettuce and pickles, I am going to add some mayo on mine, on my buttered buns here. And we've got some thinly sliced tomatoes, just lay those across the top, add some pickles, and you can just do it plain if you like, do whatever you want. Go put some shredded lettuce that just makes it airy and light. Close that up. And you got a beautiful Louisiana catfish po-boy.

We also, while we had our oil hot, we need to stay on there buddy. Well we had our oil hot, let me take it over here. I'll bring them over to the light, Mike. I took Idaho potatoes, sliced it into slivers, and now we've got some beautiful hot fries. Hot fries.

Mike: Hot fries.

Beryl Stokes: Hot fries. Are you ready to eat Mike?

Mike: Yes. I like crab too.

Beryl Stokes: Let's go.

Well friends, this has been Cajun Cooking TV, it's Saturday night. We're having a great time, just Mike and I, and we're having fun. We made shrimp and catfish po-boys tonight, Louisiana style. So enjoy and we hope you have a great day and look for more videos from cajuncookingtv.com.