Fried Catfish Po-Boy Recipe

If you’re craving big flavor with a crunchy kick, nothing hits the spot quite like a Fried Catfish Po-Boy. This iconic Louisiana sandwich bursts with flaky, spiced catfish fillets, tangy coleslaw, creamy remoulade, and all the trimmings—tucked inside a pillowy roll. It’s the type of meal that turns any kitchen into a New Orleans street party!

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Ingredients You’ll Need

The beauty of a memorable Fried Catfish Po-Boy comes down to simple but top-notch ingredients. Each one brings its own magic—crunch, spice, creaminess, and color—creating a sandwich that’s bursting with personality and down-home comfort.

• Cajun Remoulade Sauce: Creamy, tangy, and packed with Cajun flavor, this sauce is the secret to making your po-boy sing.
• Coleslaw Mix: Adds cool crunch and a splash of color—feel free to use pre-shredded or shred your own cabbage and carrots.
• Mayonnaise, Apple Cider Vinegar, Sugar, Celery Seed: This quick dressing gives the slaw just the right amount of zing and classic Southern flavor.
• Catfish Fillets: The star of the show! Opt for skinned fillets for tender, flaky bites that fry up beautifully.
• Cornmeal & All-Purpose Flour: The perfect duo for a crispy, golden crust that holds its crunch.
• Cayenne Pepper: Just enough heat to wake up your taste buds, adjustable depending on your spice preference.
• Milk & Eggs: Act as the batter base, helping that crunchy coating stick to every curve of the fish.
• Vegetable Oil: For frying; be generous—you’ll want enough for at least an inch or two in your pan.
• Italian Rolls: Soft, long rolls with a bit of chew—traditional for po-boys, but you can swap for French rolls.
• Sandwich Pickles & Sliced Tomato: Classic po-boy toppings for acidity and freshness.
• Louisiana Hot Sauce & Lemon Wedges: For finishing with zip and tang!
• Kosher Salt & Freshly Ground Black Pepper: The workhorse duo, seasoning every layer of this sandwich.

Variations

The Fried Catfish Po-Boy is endlessly customizable, so don’t be afraid to put your own spin on this Louisiana classic. Whether you’re accommodating dietary preferences or just feeling creative, there’s plenty of room to make it your masterpiece!

• Spice Level Swap: Dial back the cayenne for a milder sandwich, or double it up (plus some hot sauce!) for a rowdy Cajun kick.
• Go Gluten-Free: Use a gluten-free flour blend and gluten-free rolls for a celiac-friendly po-boy that keeps all the flavor.
• Switch the Fish: If catfish isn’t available, try tilapia, cod, or even shrimp for a new take on this classic.
• Slaw It Your Way: Swap standard coleslaw for a spicy jalapeño version or toss in shredded radish and green onion for something bolder.

How to Make Fried Catfish Po-Boy

Step 1: Make the Cajun Remoulade

Start by mixing up your Cajun remoulade sauce—this can (and should!) be done ahead of time so the flavors have time to mingle. Just whip it together, cover, and let it chill in the fridge for at least an hour, or even up to three days before sandwich assembly.

Step 2: Toss the Coleslaw

In a mixing bowl, combine your coleslaw, mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed. Toss everything together until the slaw is evenly coated and tastes bright and balanced. If you’re not using it right away, keep it chilled and covered so it stays crunchy and fresh.

Step 3: Prep and Dredge the Catfish

Heat your oil in a sturdy skillet to about 350°F. While it heats, whisk milk and eggs together in one bowl, and in another, stir up your cornmeal, flour, salt, pepper, and cayenne. Dip each catfish fillet in the milk-egg mixture, then coat thoroughly in the cornmeal-flour mixture for that signature crispy exterior.

Step 4: Fry the Fillets

Carefully lower each breaded catfish fillet into the hot oil. Fry in batches for 3–4 minutes per side, or until they’re golden brown and super crisp. Move the cooked fish to a paper towel-lined plate to drain while you fry the rest—your kitchen will smell like a Gulf Coast seafood shack at this point!

Step 5: Assemble the Po-Boys

Time for the build! Start with a generous spread of Cajun remoulade on the bottom of each roll, layer on sandwich pickles and juicy tomato slices, then top with the glorious fried catfish. Add a mound of crunchy slaw, a squeeze of lemon, and a few dashes of hot sauce before sealing the deal with the top half of the roll. Instant happiness!

How to Serve Fried Catfish Po-Boy

Garnishes

A final flourish of garnishes makes your Fried Catfish Po-Boy feel extra special. A scatter of fresh chopped parsley or scallions adds a pop of green, while extra lemon wedges and Louisiana hot sauce let everyone customize each bite with a kick of zesty flavor.

Side Dishes

Nothing says “let’s feast” like serving your po-boy with a pile of crispy fries, kettle-cooked chips, or a side of spicy okra. For something lighter, pair it with additional coleslaw, a tangy pickle platter, or even a summery watermelon salad for the ultimate southern spread.

Creative Ways to Present

Play up the New Orleans street food charm by wrapping each Fried Catfish Po-Boy in parchment paper or butcher paper, then tying it with butcher’s twine for a picnic-ready look. On a platter, you can slice smaller “slider” versions for party-friendly finger food that packs all the boldness of the original.

Make Ahead and Storage

Storing Leftovers

Leftover fried catfish fillets will keep in an airtight container in the fridge for up to 2 days. Store the slaw, remoulade, and bread separately to keep everything as crisp and fresh as possible—then reassemble just before eating.

Freezing

Catfish fries up best fresh, but you can freeze any leftover cooked fillets: cool completely, place in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 1 month. Thaw in the fridge before reheating—just avoid freezing the slaw or bread for best results.

Reheating

To restore the signature crunch, reheat leftover catfish in a 375°F oven or toaster oven for about 10 minutes. Avoid the microwave, as it can make the coating soggy—nothing should get between you and that crispy bite!

FAQs

Final Thoughts

This Fried Catfish Po-Boy is true Southern comfort—crispy, juicy, zesty, and completely irresistible. Whether you’re cooking for friends, family, or just treating yourself after a long week, this sandwich is bound to become a permanent fixture in your recipe lineup. You’ll be hooked after the first bite!

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