Catfish Po' Boy Recipe
Cajun/Creole · Main course · 30 min total
A classic Louisiana sandwich featuring crispy fried catfish fillets served on a soft French roll with lettuce, tomato, pickles, and a tangy remoulade sauce.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 4 catfish fillets (about 6 oz each)
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
- 4 French rolls or hoagie buns
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup dill pickle slices
- 1/2 cup remoulade sauce (store-bought or homemade)
Instructions
- Place catfish fillets in a shallow dish and pour buttermilk over them. Refrigerate for 15-30 minutes.
- In a shallow bowl, combine cornmeal, flour, salt, black pepper, cayenne, and garlic powder.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Remove catfish from buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing to adhere.
- Fry fillets in batches for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
- Split the rolls and lightly toast them if desired. Spread remoulade sauce on both cut sides.
- Assemble sandwiches: place a fried catfish fillet on each roll bottom, then top with lettuce, tomato slices, and pickles. Close with roll top.
- Serve immediately.
Tips
- For extra crunch, let the breaded catfish rest for 5 minutes before frying.
- Substitute tartar sauce if remoulade is unavailable.
- Store leftover fried catfish in the refrigerator and reheat in a 350°F oven for 5-7 minutes.
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