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Fried Catfish Po-Boy Recipe

Fried Catfish Po-Boy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 352 reviews
  • Author: Bertha
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 4 people 1x
  • Category: Frying
  • Method: Stovetop
  • Cuisine: Southern

Description

This Fried Catfish Po-Boy recipe is a classic Southern dish with a flavorful twist. Crispy fried catfish fillets are nestled in soft Italian rolls, topped with zesty Cajun remoulade, tangy coleslaw, pickles, and tomatoes. It’s a satisfying and delicious sandwich that’s perfect for a casual lunch or dinner.


Ingredients

Units Scale

Do Ahead

  • Cajun Remoulade sauce

For the Coleslaw

  • 3 cups coleslaw mix about 8 ounces
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon granulated sugar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon celery seed

For the Fried Catfish

  • vegetable oil Enough for 1 to 2 inches in a sturdy skillet
  • 4 7 oz catfish fillets skinned
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • 2 large eggs lightly beaten
  • 1 cup cornmeal fine or medium ground, not too coarse
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper

For the Sandwich

  • 4 long soft-crust Italian rolls split
  • 1 cup Cajun remoulade
  • 1/2 cup sandwich pickles sliced
  • 3 large tomatoes sliced
  • Louisiana hot sauce for serving
  • Lemon wedges for serving

Instructions

  1. Make the Cajun Remoulade SaucePrepare the Cajun remoulade sauce. Keep covered in the refrigerator until ready to use. Can be made 3 days in advance.
  2. Make the ColeslawIn a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, pepper, and celery seed. Place the slaw mix (dry ingredients only) in a medium-sized bowl. Add the dressing and stir until fully coated. Set aside. If not used within an hour, place in the refrigerator, covered, for up to 3 hours.
  3. Prepare the CatfishHeat the oil in a large sturdy skillet over medium-high heat until it reaches 350°F or when a small piece of bread sizzles and browns in about 30 seconds when tossed in the oil. Place the milk and eggs together in a medium bowl or pan and whisk together. In a separate bowl or pan, mix together the cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, and cayenne (½ tsp). One at a time, dip the catfish fillets into the wet mixture, then dredge in the cornmeal/flour mixture, completely covering the fillets. In batches, fry the fillets until golden brown, about 3 – 4 minutes. Drain on paper towels.
  4. Assemble the Po-boyIf desired, cut the ends off of the rolls, and if they are long rolls, cut them in half. Smear a good helping (about 2 tablespoons) of the remoulade sauce on the bottom of each roll. Then add a layer of pickles, tomato slices, then the catfish fillets, and top with coleslaw. Add a good few squeezes of fresh lemon and several dashes of hot sauce. Top with bun. Serve at once.


Nutrition

  • Serving Size: 1 sandwich
  • Calories: 590
  • Sugar: 10g
  • Sodium: 950mg
  • Fat: 30g
  • Saturated Fat: 5g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 120mg