How to Make Catfish Po' Boy - A Step-by-Step Guide

The Catfish Po' Boy is a classic Southern dish that originated in Louisiana. This delicious sandwich is made with crispy, golden-fried catfish, nestled in a soft, fluffy French bread loaf and topped with fresh, crunchy cabbage, tomatoes, and a zesty remoulade sauce. The Catfish Po' Boy is a perfect combination of savory, crispy, and creamy flavors, all wrapped up in a convenient handheld package.

Traditionally, the Catfish Po' Boy is a popular street food in Louisiana. It's a no-fuss,...

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Ingredients

  • 1 (16 ounce) package shredded coleslaw mix
  • ¼ cup pickled pepperoncini peppers, chopped
  • ¼ cup diced red onion
  • ⅓ cup mayonnaise
  • ½ lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon granulated garlic
  • ½ teaspoon granulated onion
  • ¼ teaspoon lemon pepper
  • 8 (3 ounce) fillets catfish
  • 2 tablespoons hot sauce (such as Tabasco®)
  • ½ cup Cajun seasoning
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2 cups bread crumbs
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 cup olive oil for frying
  • 4 Italian-style hoagie buns, split lengthwise
  • 1 cup remoulade-style sandwich spread (see footnote for recipe link)
  • 1 lemon, cut into wedges
  • 1 cup cherry tomato halves
  • ½ cup banana pepper rings

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 4 sandwiches

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.
  • Nutrition

    1070 cal.

    • Total Fat: 49g
    • Saturated Fat: 8g
    • Cholesterol: 72mg
    • Sodium: 2961mg
    • Total Carbohydrate: 129g
    • Dietary Fiber: 9g
    • Total Sugars: 6g
    • Protein: 30g
    • Vitamin C: 48mg
    • Calcium: 231mg
    • Iron: 8mg
    • Potassium: 803mg