It’s hard to get a good po boy in Austin Texas. If you want a top flight one I hope you’ve done some training in Louisiana because I have yet to find one in a restaurant hereabouts that is as good as what I can get out of my home skillet.

Here’s a few catfish fillets cooking in a cast iron pan bubbling with lard. I’ll put up a recipe in a couple days but key elements are: good fish, good cornmeal, good fat and lack of fear of salt.

It doesn’t hurt to have a lemon handy to squeeze over the freshly fried fish either.

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