Fish Po' Boy Recipe
American (Cajun/Creole) · Main course · 30 min total
A classic New Orleans sandwich featuring crispy fried fish fillets served on a soft French roll with lettuce, tomato, and tangy rémoulade sauce.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb catfish or tilapia fillets, cut into 4 pieces
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Vegetable oil, for frying
- 4 French rolls or hoagie buns, split and toasted
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup rémoulade sauce (store-bought or homemade)
Instructions
- In a shallow dish, combine buttermilk and fish fillets; let soak for 10 minutes.
- In another shallow dish, mix cornmeal, flour, salt, cayenne, garlic powder, and black pepper.
- Heat about 1 inch of oil in a deep skillet or Dutch oven to 350°F (175°C).
- Dredge each fish fillet in the cornmeal mixture, pressing to coat evenly.
- Fry fillets in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Spread rémoulade sauce on both halves of each toasted roll.
- Place a fried fish fillet on each roll bottom, top with lettuce and tomato slices, then cover with roll top.
- Serve immediately.
Tips
- For extra crunch, use a mix of cornmeal and panko breadcrumbs.
- Substitute rémoulade with tartar sauce or remoulade with Creole mustard.
- Serve with hot sauce and pickles on the side.
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