Fried Catfish Po-Boy Recipe

Few sandwiches can rival the sheer joy and flavor punch of a Fried Catfish Po-Boy. It’s crispy, golden catfish tucked into a pillowy roll, loaded up with tangy coleslaw, bold Cajun remoulade, and all the fixings—every bite a taste of Southern comfort that’s impossible not to crave.

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Ingredients You’ll Need

You don’t need fancy ingredients to make a great Fried Catfish Po-Boy—just a handful of essentials that work in harmony to create irresistible crunch, creaminess, and bright Southern flavor. Every element plays a starring role, from the spice-kissed breading to the vibrant homemade coleslaw.

• Catfish Fillets: Fresh or thawed fillets are the foundation—look for firm, clean-smelling fish for the best taste and texture.
• Vegetable Oil: Use a neutral oil with a high smoke point so your fish fries up perfectly golden and crisp.
• Milk & Eggs: This classic combo helps the cornmeal coating stick and gives extra crunch once fried.
• Fine or Medium-Ground Cornmeal: Gives that signature Southern crust—avoid coarse blends, which won’t adhere as well.
• All-Purpose Flour: Lightens up the breading mix for just the right crispness.
• Cayenne Pepper: Adds a whisper of heat that wakes up every bite—add more or less to taste.
• Kosher Salt & Black Pepper: Season both the fish and breading generously to enhance all those flavors.
• Coleslaw Mix: Makes prep a breeze and delivers a crunchy, colorful finish for your sandwich.
• Mayonnaise, Apple Cider Vinegar, Sugar, Celery Seed: These combine for a quick, tangy, creamy slaw dressing that beautifully complements the fish.
• Soft-Crust Italian Rolls: Choose long, pillowy rolls to hold all that juicy filling—split, but not too crusty.
• Cajun Remoulade: A creamy, briny, slightly spicy sauce that ties the whole Po-Boy together; make it ahead for deeper flavor.
• Sandwich Pickles & Tomatoes: Layer on these sandwich classics for zesty brightness and juicy freshness.
• Louisiana Hot Sauce & Lemon Wedges: Essential for finishing with extra zest and zip—don’t skip!

Variations

The beauty of a Fried Catfish Po-Boy is how easy it is to make your own. Tweak the fillings, spice levels, or prep methods—there are endless ways to customize this Southern favorite for your tastes and needs!

• Oven-Baked Catfish: For a lighter version, bake the breaded fillets at 425°F for 15-20 minutes until crisp, or try air frying for extra crunch without the oil.
• Add Shredded Lettuce: Swap out slaw for crisp shredded lettuce if you prefer a more classic deli-style crunch.
• Gluten-Free Option: Use gluten-free flour and make sure your cornmeal is certified gluten-free to accommodate dietary needs.
• Different Fish Fillets: Catfish is traditional, but you can swap in tilapia, cod, or even shrimp if you’re craving a twist.

How to Make Fried Catfish Po-Boy

Step 1: Prepare the Cajun Remoulade Sauce

Start by whisking together your Cajun remoulade ingredients (mayonnaise, mustard, pickles, and Cajun seasoning, plus a splash of hot sauce if you like extra heat). This tangy, bold sauce tastes even better if you make it a few hours—or even a day—ahead and let it chill in the fridge. It’s the secret to real Po-Boy character!

Step 2: Mix and Dress the Coleslaw

In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed for your slaw dressing. Toss it with the coleslaw mix until everything’s evenly coated and creamy. Let it sit while you fry the catfish—this gives the flavors a chance to mingle and mellow.

Step 3: Bread the Catfish

Set up your breading station: in one shallow dish, whisk together the milk and eggs; in another, combine the cornmeal, flour, salt, pepper, and cayenne. Dip each catfish fillet first into the wet mixture, then dredge thoroughly in the cornmeal blend, pressing gently so the coating adheres for that signature crunch.

Step 4: Fry the Catfish Fillets

Heat a sturdy skillet with about 1 to 2 inches of oil over medium-high heat until shimmering (350°F is your target—test with a piece of bread if you don’t have a thermometer). Fry the fillets in batches, about 3–4 minutes per side, until beautifully golden and crisp. Drain them on paper towels to keep things light and snappy.

Step 5: Assemble Your Po-Boys

If your rolls are long, trim the ends if you like and split them. Slather the bottom generously with Cajun remoulade, layer on sliced pickles and tomatoes, then crown it with hot catfish and coleslaw. Finish with lemon juice and a few shakes of Louisiana hot sauce for that truly transportive, mouthwatering finish. Serve right away and dig in!

How to Serve Fried Catfish Po-Boy

Garnishes

Classic Fried Catfish Po-Boy garnishes are all about big flavors—think sliced pickles for tang, thick rounds of juicy tomato, a mound of creamy coleslaw, and a squeeze of fresh lemon for brightness. A drizzle of Louisiana hot sauce on top is practically non-negotiable for that true NOLA experience!

Side Dishes

Round out your sandwich with a pile of crunchy kettle chips, thick-cut fries, or classic hush puppies. A simple green salad or a helping of extra coleslaw helps balance the richness—and sweet tea or cold beer makes for one dreamy meal.

Creative Ways to Present

Serve mini Po-Boys as a party appetizer tray, or cut large sandwiches into halves and stack them high on a platter, each wrapped in parchment paper. For a fun twist, skewer a fried pickle or lemon wedge on top of each sandwich with a toothpick for that irresistible street food flair.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftover fried catfish, store the fillets separately from the bread and toppings in an airtight container in the fridge for up to 2 days. The slaw and remoulade also keep well—just stir before using. Assembled Po-Boys are best enjoyed fresh since the bread can get soggy.

Freezing

Fried catfish fillets can be frozen—let them cool completely, then wrap snugly and freeze for up to a month. Thaw overnight in the fridge before reheating. Avoid freezing the assembled sandwich or slaw, as the textures won’t hold up.

Reheating

Reheat leftover catfish fillets on a wire rack in a 400°F oven (or air fryer) until hot and crisp, about 8-10 minutes. This keeps the coating perfectly crunchy for your next Fried Catfish Po-Boy—just assemble with fresh bread and toppings for a second round of deliciousness.

FAQs

Final Thoughts

If you’re craving real-deal comfort and a burst of Southern flavor, you owe it to yourself to try a homemade Fried Catfish Po-Boy. This sandwich is pure joy on a roll, full of color, crunch, and just the right touch of spice—gather your crew and let the good times (and good eats) roll!

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