Fried Catfish Po-Boy

Fried Catfish Po-Boy
Fried Catfish Po-Boy

Boy, oh boy, oh Po-Boy!  We’re talking Fried Catfish Po-Boy!! Nothing screams N’awlins more than a Po’Boy, and fried catfish is about as Down South as you can get.  This sandwich is steeped in history and flavor.  It’s one of our favorites every time we hit the Big Easy, and it’s one of our favorites to re-create at home.  Go for it!  You’ll love it!!  100% Loon Approved.

Fried Catfish Po-Boy
Prep time
Cook time
Total time
This Fried Catfish Po-Boy is about as classic New Orleans cuisine as they come. You can of course go with fried shrimp, or whatever you like...but we love it with classic Southern fried catfish! Be sure to make the Kickin' Remoulade Sauce!
Recipe type: Lunch
Cuisine: Cajun
Serves: 4 - 6
  • Make your own coleslaw, or
  • 3 cups coleslaw mix
  • ¼ cup good quality mayonnaise, or make your own
  • 1 tablespoon cider vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon celery seed
  • 2 cups canola oil
  • 4 5-oz catfish fillets
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • 2 large eggs
  • 1 cup corn meal (not too coarse)
  • ½ cup all-purpose flour
  • Pinch (about ⅛ teaspoon) cayenne
  • 4 long soft-crust Italian rolls, split
  • Kickin' Remoulade Sauce
  • Sliced sandwich pickles
  • Sliced tomatoes
  • Louisiana hot sauce, for serving
  • Lemon wedges, for serving
  1. Before you start...make the Kicken Remoulade Sauce!
  2. MAKE THE COLESLAW :...or, make from scratch
  3. Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery see in a medium bowl. Set aside.
  5. Heat the oil in a large sturdy skillet over medium-high heat, until reaches 350 F, or when a small piece of bread sizzles and browns in about 30 seconds when tossed in the oil.
  6. Place the milk and eggs together in a medium bowl, and gently mix.
  7. In a separate medium bowl, mix together the corn meal, flour, ½ teaspoon salt,1/4 teaspoon pepper, cayenne.
  8. One at a time, dip the catfish fillets into the wet mixture, then dredge in the corn meal/flour mixture, completely covering the fillets.
  9. In batches, fry the fillets until golden brown, about 3 - 4 minutes. Drain on paper towels.
  11. Position a rack 6 inches from the broiler and heat on high.
  12. Arrange the rolls cut sides up on a baking sheet and toast until golden brown, about 30 seconds (keep an eye on them!).
  13. To assemble: smear a good helping (about 2 tablespoons) of the remoulade on the bottom roll. Then add a layer of the pickles, then tomato slices, then the catfish fillets, and top with coleslaw.
  14. Add a good few squeezes of fresh lemon and several dashes of hot sauce. Top with bun.
  15. Enjoy!!



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