Fried Catfish Po-Boy Recipe

Nothing says Southern comfort quite like a Fried Catfish Po-Boy piled high with crunchy fillets, zippy Cajun remoulade, and a tangy, fresh slaw—all nestled in a pillowy-soft roll. This classic Louisiana sandwich is the ultimate combination of crispy, creamy, spicy, and cool, and it will absolutely transport you right to the heart of New Orleans with every saucy, satisfying bite.

Ingredients You’ll Need

Pulling off an unforgettable Fried Catfish Po-Boy is all about the right, simple ingredients—each one creates magic! The crunchy breading, creamy sauce, and super-fresh fixings all bring classic po-boy flavors to life with very little fuss.

• Catfish fillets: Go with skinned, boneless fillets—catfish’s mild, sweet flavor and tender texture are made for frying.
• Fine or medium cornmeal: Creates that signature, shatteringly crisp coating—avoid coarse grind for even crunchiness.
• All-purpose flour: Blends with the cornmeal to help the crust cling and brown evenly.
• Eggs and milk: These binders make sure your breading sticks to every part of the catfish for maximized crunch.
• Vegetable oil: Pick a neutral, high-smoke-point oil for shallow frying (like canola or peanut).
• Cajun remoulade sauce: The not-so-secret sauce that ties the whole sandwich together—make it ahead so flavors meld!
• Coleslaw mix: A colorful blend of shredded cabbage and carrots that delivers a fresh, crunchy bite.
• Mayonnaise, apple cider vinegar, sugar, celery seed: These give your slaw its creamy, zippy, super-snappy finish.
• Soft-crust Italian rolls: Authentic po-boys call for soft, not chewy, sub rolls that soak up the sauce without falling apart.
• Pickles, tomatoes, Louisiana hot sauce, lemon wedges: Layered on top, these add tang, juiciness, spice, and zing—classically po-boy!
• Salt, pepper, and cayenne: For perfectly seasoned breading and just the right amount of Southern heat.

Variations

One of the best things about the Fried Catfish Po-Boy is how endlessly customizable it is—you can tweak everything from the bread to the toppings to suit your cravings, budget, or dietary goals. Don’t be afraid to make this recipe truly yours!

• Swap the protein: If catfish isn’t available, try tilapia, grouper, or even shrimp for a po-boy that still feels wonderfully Southern.
• Lighten it up: Bake the breaded fish on a well-oiled rack in a hot oven instead of frying for a lighter spin that’s still nice and crispy.
• Spice it your way: Adjust the cayenne and hot sauce to make things as fiery or as mild as you like—the remoulade will cool things down if needed.
• Go gluten free: Use your favorite gluten-free flour and cornmeal to make this sandwich celiac-friendly without sacrificing texture.

How to Make Fried Catfish Po-Boy

Step 1: Make the Cajun Remoulade

Kick things off by preparing the Cajun remoulade sauce—a creamy, tangy, and just-a-little-spicy spread that’s irresistible on this sandwich. Mix it up first so it has time to chill in the fridge and let those Cajun flavors bloom while you prep the rest of the po-boy ingredients.

Step 2: Toss Together the Coleslaw

In a medium bowl, combine the coleslaw mix with a simple, lick-your-fingers dressing of mayo, apple cider vinegar, a pinch of sugar, celery seed, salt, and pepper. Stir it until every shred is coated and set aside (a short chill in the fridge keeps the slaw crisp and cool).

Step 3: Prep the Breading Station

Set up two shallow bowls: one for whisked eggs and milk, and another for the cornmeal, flour, salt, black pepper, and cayenne. This two-step breading is the key to that dream-worthy crust that makes the Fried Catfish Po-Boy sing.

Step 4: Bread and Fry the Catfish

Pat the catfish fillets dry, then dip them one at a time in the egg-milk bath, turning to coat, before dredging through the seasoned cornmeal-flour mixture. Fry in batches in hot oil (about 350°F) until golden and crisp, about 3-4 minutes per piece. Drain on paper towels to stay perfectly crunchy.

Step 5: Assemble the Po-Boys

Ready for the best part? Split the rolls, slather generously with Cajun remoulade, and layer with pickles and juicy tomatoes. Add those hot, crispy catfish fillets, top with a mountain of slaw, and don’t forget a squirt of lemon and hot sauce before capping with the bun—each Fried Catfish Po-Boy should be gloriously overstuffed!

How to Serve Fried Catfish Po-Boy

Garnishes

Finish your Fried Catfish Po-Boy with a generous drizzle of Louisiana hot sauce, a squeeze of fresh lemon, and a couple of extra pickle slices for good measure. A sprinkle of chopped parsley or scallions adds a pretty pop of color and a hint of herbal freshness—don’t be shy!

Side Dishes

This sandwich loves classic southern sides—think crispy fries, hush puppies, potato salad, or a pickle spear. For something a little lighter, you can’t go wrong with a cold, vinegary cucumber salad on the side to balance the richness of the Fried Catfish Po-Boy.

Creative Ways to Present

Try serving mini po-boys as party sliders—perfect for game day or casual gatherings. Or, build a beautiful po-boy bar with different sauces, toppings, and types of seafood, letting everyone craft their dream sandwich. A basket lined with brown butcher paper or newsprint completes that authentic street-food vibe!

Make Ahead and Storage

Storing Leftovers

Store any leftover fried catfish and slaw separately in airtight containers in the fridge—this keeps the fish from losing its crispness in the moisture of the slaw. The remoulade sauce is just as happy when made ahead and chilled for up to 3 days.

Freezing

Fried catfish fillets freeze surprisingly well—just let them cool, then wrap tightly and pop in a freezer bag for up to a month. When you’re ready for another Fried Catfish Po-Boy craving to strike, you’re already halfway there!

Reheating

To revive that “just-fried” crunch, reheat catfish fillets in a 375°F oven on a wire rack (not the microwave) until hot and crispy. Freshen up the slaw if needed, and assemble your sandwich just before serving for the full po-boy experience.

FAQs

Final Thoughts

If you’re craving a big, bold, soulful sandwich, nothing beats a homemade Fried Catfish Po-Boy. Try it for your next weekend treat or share it with friends—you’ll be hooked from the very first bite. Laissez les bons temps rouler! (Let the good times roll!)

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