"Why a Wild Blue Catfish po’boy? Simple—the catfish is eating up seafood in the region, so why not make po’boys out of them? Other local fried seafood like Rappahannock Oyster and shrimp also come on a sub roll dressed with remoulade, a spicy Cajun mayonnaise, and its tangy sweet vinegar slaw. Order one “naked” without the bread and in a bowl or make any po’boy “a homeboy” and it’ll come with a half smoke." - Tierney Plumb, Tim Ebner
