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Carla's attention to detail shone through in her homemade condiments, including her Creole-inspired mayonnaise and pickled cucumbers and jalapeños. The judges praised the well-seasoned catfish and the tangy, complementary flavors of the remoulade.

Bobby's Approach

Bobby Flay, the renowned chef and restaurateur, took a more traditional approach to the po' boy. He opted for a classic fried catfish sandwich, complete with a toasted hoagie roll, crisp lettuce, and juicy tomatoes. To elevate the dish, Bobby incorporated a compound butter infused with herbs, adding a delightful crunch to the bread.