Fried Catfish Po-Boy Recipe

If you’re craving an authentic taste of the bayou, this Fried Catfish Po-Boy has your name written all over it! Crispy, golden catfish fillets snuggled into soft rolls with punchy Cajun remoulade, crisp coleslaw, juicy tomatoes, and tangy pickles—this New Orleans classic is pure Southern comfort and a guaranteed crowd-pleaser.

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Ingredients You’ll Need

This Fried Catfish Po-Boy proves that you don’t need a laundry list of fancy ingredients for jaw-dropping flavor. Each staple—down to the humble cornmeal and zingy pickles—pulls its weight, creating layers of texture, taste, and a dose of color that begs to be devoured.

• Cajun remoulade sauce: A creamy, spicy spread that’s essential for po-boy authenticity—make it ahead to let the flavors meld.
• Coleslaw mix: Provides crunchy freshness that balances the richness of the fried fish.
• Mayonnaise: The base for both slaw and remoulade, bringing creaminess and tang.
• Apple cider vinegar: Adds a lively bite to the slaw.
• Granulated sugar: Just a touch rounds out the sharpness in your slaw dressing.
• Kosher salt & freshly ground black pepper: For perfectly seasoned fish and slaw—don’t skimp!
• Celery seed: An under-the-radar spice that gives the slaw its classic deli flair.
• Catfish fillets: The superstar! Their tender, mild flesh fries up to perfection.
• Milk & large eggs: The wet dip these fillets need to get that crispy coating to stick.
• Cornmeal (fine or medium): The secret behind the Po-Boy’s signature crunch—avoid coarse crumbs for the best texture.
• All-purpose flour: Blends with the cornmeal for lighter, crispier breading.
• Cayenne pepper: A little heat (but not too much) to keep things interesting.
• Italian rolls (soft-crust, long): The perfect pillowy base with just enough structure to hold it all together—look for bakery-fresh if you can.
• Sandwich pickles & sliced tomatoes: These juicy, tart toppers bring color and pop.
• Louisiana hot sauce & lemon wedges: Add brightness, bite, and a blast of Southern soul.
• Vegetable oil: For frying—the more neutral, the better, so the flavors shine!

Variations

There’s so much room to play with a Fried Catfish Po-Boy, and it’s easy to tweak for what you’ve got on hand, dietary needs, or your favorite kicks of flavor. Let your taste buds (or your pantry) lead the way—here are a few creative takes:

• Shrimp Po-Boy Swap: Switch out catfish for plump, battered shrimp for another Gulf Coast classic—cooking times will be even shorter!
• Spicy Remoulade Remix: Add extra hot sauce or a finely diced jalapeño to the remoulade if you like it fiery.
• Baked Catfish Option: Not in the mood to fry? Bread the catfish as instructed then bake on a rack at 425°F until crisp for a lighter version.
• Gluten-Free Change: Use a gluten-free flour blend in place of all-purpose flour for those avoiding wheat.
• Vegetarian Twist: Try battered and fried eggplant rounds with all the same sandwich fixings for a Cajun-inspired vegetarian delight.

How to Make Fried Catfish Po-Boy

Step 1: Prepare the Cajun Remoulade Sauce

Start by whipping up your Cajun remoulade—this can be done up to three days ahead, and trust me, the longer it sits, the bolder and creamier the flavors become. Just mix it, cover it, and let it chill in your fridge until you’re ready to assemble your Fried Catfish Po-Boys.

Step 2: Make the Coleslaw

In a small bowl, combine mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed to create the classic slaw dressing. Toss it with your coleslaw mix until each shred is lightly coated and vibrant—set aside or refrigerate until needed for maximum crispness.

Step 3: Coat the Catfish

Set up your breading station: in one bowl, whisk milk and eggs together; in another, blend cornmeal, flour, salt, pepper, and cayenne. Dip each catfish fillet first in the wet, then dredge evenly in the dry mix so every inch is covered. The crunch starts here!

Step 4: Fry the Catfish

Heat vegetable oil in a sturdy skillet to 350°F—check by seeing if a breadcrumb sizzles and browns in about 30 seconds. Fry your coated catfish fillets in batches for 3–4 minutes each side until gloriously golden. Drain them well on paper towels to keep ’em crispy.

Step 5: Assemble the Po-Boys

Split your soft Italian rolls (trim or halve them if needed) and build your masterpiece: a generous slather of Cajun remoulade, a layer of pickles and tomatoes, the fried catfish fillet, and a heap of crunchy slaw. Finish with a squeeze of lemon and a healthy dash of Louisiana hot sauce, then crown it with the top bun. Serve immediately while hot and irresistibly crunchy!

How to Serve Fried Catfish Po-Boy

Garnishes

Top your Fried Catfish Po-Boy with extra sliced green onions, a pinch of chopped flat-leaf parsley, or an extra drizzle of the Cajun remoulade. A lemon wedge on the side brightens every bite—don’t be shy with a little extra shake of hot sauce, too!

Side Dishes

Nothing says “po-boy shop” quite like a pile of crispy fries or spicy Cajun potato wedges. You can also pair with crispy onion rings, a side of creamy macaroni salad, or simple pickle chips. For a lighter touch, a tangy cucumber salad is fabulous alongside this sandwich.

Creative Ways to Present

Try cutting your Fried Catfish Po-Boy into mini sliders or thirds for game day spreads or parties—they make an irresistible finger food! Serve them up on a butcher paper–lined tray for that classic New Orleans market feel, or stack the po-boys high on a serving platter for a festive family-style meal.

Make Ahead and Storage

Storing Leftovers

If you have leftover fried catfish, store it separately from the rolls and veggies to keep things crisp. Place the cooled catfish fillets in an airtight container lined with paper towels and refrigerate for up to 2 days. Assemble fresh sandwiches when ready to eat for the best texture.

Freezing

You can freeze cooked catfish fillets easily—let them cool completely, then wrap tightly in foil or plastic and stash in a freezer-safe bag for up to 1 month. Thaw gently in the fridge overnight before reheating to maintain that crispy outside.

Reheating

For the crunchiest results, reheat fried catfish in a 375°F oven or air fryer until hot and crisp, about 8–10 minutes. Avoid microwaving, which tends to soften the coating. Reassemble your Fried Catfish Po-Boy just before serving for that fresh-from-the-fryer feel.

FAQs

Final Thoughts

If you’re looking for a sandwich that’s packed with character, texture, and downright soulful flavor, this Fried Catfish Po-Boy will steal your heart (and your appetite!). Give it a try, share it with friends, and bring a little taste of New Orleans into your own kitchen—you’ll be hooked!