Fried Catfish Po-Boy Recipe

If you’ve never tasted a true New Orleans-style Fried Catfish Po-Boy, you’re in for a treat that’ll have you dreaming of jazz bands and Mississippi breezes with every crunchy, flavorful bite. From flaky, golden-fried catfish to zesty Cajun remoulade and crisp slaw, this sandwich hits all the high notes of Southern comfort.

Ingredients You’ll Need

Let’s talk about your culinary toolkit—each ingredient here truly plays a starring role in the Fried Catfish Po-Boy, from the savory crust on the catfish to the tangy punch of the remoulade. These simple building blocks combine to create bold layers of taste, crunch, and color.

• Catfish Fillets: Opt for fresh, skinless catfish—a must for that signature flaky texture and mild, slightly sweet flavor.
• Cornmeal & All-Purpose Flour: This classic duo gives your fish a crispy, golden shell with just the right amount of bite.
• Eggs & Milk: Whisked together, this mixture helps the cornmeal breading stick perfectly to the fillets.
• Cayenne Pepper: Just a dash brings warmth and classic Cajun zing to your fish!
• Kosher Salt & Black Pepper: The essential seasonings that make every bite sing.
• Soft-Crust Italian Rolls: They’re fluffy inside with a slight crunch outside—the ideal foundation for your pile of fillings.
• Cajun Remoulade: Creamy, zesty, and a little bit spicy, this sauce is the soul of your sandwich.
• Coleslaw Mix: Adds crispness and a cool, refreshing balance to the fried fish.
• Mayonnaise, Apple Cider Vinegar, Sugar, Celery Seed: All come together in the homemade slaw for that tangy-sweet, herby crunch.
• Tomatoes & Pickles: Classic Po-Boy toppers—juicy, tangy, and oh-so-refreshing!
• Louisiana Hot Sauce & Lemon Wedges: A squeeze or dash brings just the right kick and acid, lifting all the flavors.
• Vegetable Oil: For shallow frying the catfish to that iconic, golden crispiness.

Variations

Part of the fun of a Fried Catfish Po-Boy is how easy it is to make your own—just a little tweak here or there and you can truly call it yours. Whether you’re after a lighter option, have specific dietary needs, or love to experiment, the Po-Boy is the ultimate canvas.

• Baked or Air-Fried Catfish: Skip the oil by oven-baking or air-frying the catfish—just as tasty, a little lighter, and still crisp.
• Spice Level Adjustments: Add more or less cayenne to the breading and hot sauce to hit your perfect heat.
• Gluten-Free: Swap in a gluten-free flour blend and use your favorite gluten-free rolls for a totally satisfying gluten-free sandwich.
• Different Fish: Try tilapia, cod, or even shrimp if you want to mix things up—each fish brings its own personality to the table.
• Slaw or Greens: No coleslaw? Use shredded lettuce or spicy arugula for a cool, peppery crunch.

How to Make Fried Catfish Po-Boy

Step 1: Mix Up the Cajun Remoulade

First things first—prepare your Cajun remoulade sauce! This zippy spread is what takes an ordinary sandwich to “Wow!” territory. Mix it up according to your favorite recipe (or use a store-bought version), then cover and chill it in the fridge so its flavors can really develop. Feel free to make it up to three days in advance—one less thing to worry about on sandwich day!

Step 2: Make the Slaw

In a bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper to make the creamy dressing. Pour it over your crunchy coleslaw mix and give everything a good toss until evenly coated. Let it chill for at least 20 minutes (or up to a few hours) so it’s crisp, cold, and full of flavor when ready to assemble.

Step 3: Bread the Catfish

Set up your dredging station by whisking together milk and eggs in one bowl and combining your cornmeal, flour, salt, pepper, and cayenne in another. Dip each catfish fillet into the wet mixture, then dredge generously in the cornmeal-flour blend so it’s fully covered. This double-dip is the secret to that signature crunchy crust!

Step 4: Fry the Catfish

Pour about 1–2 inches of vegetable oil into a sturdy skillet and heat to 350°F (or until a small piece of bread sizzles and browns in about 30 seconds). Working in batches, carefully fry the catfish fillets for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain while you fry the rest.

Step 5: Assemble the Po-Boys

Time to build the ultimate sandwich! Slather Cajun remoulade over the bottom half of each split roll. Layer on pickles and tomato slices, then top with a hot, crispy catfish fillet. Pile on a generous scoop of coleslaw and finish with squeezes of lemon and dashes of Louisiana hot sauce before capping it all off with the top half of the roll. Serve immediately—no one wants a soggy Po-Boy!

How to Serve Fried Catfish Po-Boy

Garnishes

The right garnish elevates your Fried Catfish Po-Boy from good to absolutely memorable! Plenty of juicy tomato slices, tangy pickles, and a handful of fresh parsley are all classics. Don’t forget generous squeezes of lemon and extra dashes of Louisiana hot sauce for a zesty finish that wakes everything up.

Side Dishes

If you’re craving a true Southern spread, serve your Fried Catfish Po-Boy with crunchy potato chips, crispy fries, or a pickle spear. For something lighter, a bright side salad with Cajun vinaigrette or even a cup of spicy gumbo pairs gorgeously alongside each bite of that crispy catfish.

Creative Ways to Present

Want to make your po-boys the star of a get-together? Cut them into smaller sections and stack them on a platter with toothpicks for the perfect party finger food. Or wrap each sandwich in parchment, picnic-style, and serve with paper bags of seasoned fries for a true taste of New Orleans street food—all from home.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover fried catfish, let it cool to room temperature, then wrap tightly and refrigerate for up to two days. Store the rolls, remoulade, and slaw separately for maximum freshness—it keeps everything tasting just-made when you’re ready for a round two Fried Catfish Po-Boy.

Freezing

You can absolutely freeze extra fried catfish! Just lay the pieces on a baking sheet to freeze individually, then transfer to a freezer bag for up to two months. When the craving hits, you’ll have the makings of an almost-instant po-boy ready and waiting.

Reheating

For the crispiest results, reheat catfish fillets in a 400°F oven or air fryer until sizzling and hot—about 10 minutes. Microwaving works in a pinch but will soften the breading. Always assemble your Fried Catfish Po-Boy with fresh rolls and toppings after reheating for that just-made magic.

FAQs

Final Thoughts

I can’t wait for you to bring a taste of Louisiana into your own kitchen with this Fried Catfish Po-Boy. Every bite is loaded with flavor and pure Southern comfort—don’t be surprised if this becomes the sandwich everyone requests over and over again!

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