fried catfish po-boy

Fried Catfish Po-Boy

Course: lunch
Cuisine: Cajun
Keyword: New Orleans cuisine, Po-Boy, sandwich
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Kris Longwell
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!
Print Recipe

Ingredients

FOR THE COLE SLAW

  • 3 cups coleslaw mix
  • 1/4 cup good quality mayonnaise
  • 1 tbsp cider vinegar
  • 2 tsp granulated sugar
  • 1 tsp celery seed

FOR THE CATFISH

  • 2 cups canola oil
  • 4 to 5 oz catfish fillets
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • 2 large eggs
  • 1 cup corn meal not too coarse
  • 1/2 cup all-purpose flour
  • Pinch about 1/8 teaspoon cayenne

FOR THE SANDWICH

  • 4 long soft-crust Italian rolls split
  • Kickin' Remoulade Sauce
  • Sliced sandwich pickles
  • Sliced tomatoes
  • Louisiana hot sauce for serving
  • Lemon wedges for serving

Instructions

PREPARE THE COLESLAW

  • Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl. Set aside.

PREPARE THE CATFISH

  • 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.
  • Place the milk and eggs together in a medium bowl, and gently mix.
  • In a separate medium bowl, mix together the corn meal, flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, cayenne.
  • One at a time, dip the catfish fillets into the wet mixture, then dredge in the corn meal/flour mixture, completely covering the fillets.
  • In batches, fry the fillets until golden brown, about 3 - 4 minutes. Drain on paper towels.

ASSEMBLE THE PO-BOY

  • Position a rack 6 inches from the broiler and heat on high.
  • Arrange the rolls cut side up on a baking sheet and toast until golden brown, about 30 seconds (keep an eye on them!).
  • To assemble: smear a good helping (about 2 tablespoons) of the remoulade sauce on the bottom roll. Then add a layer of the pickles, then 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. 

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