Catfish Po Boy

I come from a Louisiana background, so I don’t play when it comes to fried catfish or Po’ Boys. This sandwich brings both together in one bite that’s crispy, flavorful, and full of Southern soul. I’ve spent over 10 years sharing recipes online, and I’ve tested this one until it was just right. The breading holds, the fish stays juicy, and every layer brings the flavor.

First things first, you're going to need my Southern Fried Catfish and Remoulade Sauce Recipe for this po boy sammich! Don't worry, I walk you through all of the steps and everything you will need below.

Po Boy Ingredients

• Fish fillets: You want fresh, firm fillets that hold up when fried and stay juicy inside. Catfish is classic in Southern po boys for a reason, it’s flavorful, tender, and crisps up beautifully.
• Egg: Helps the cornmeal coating stick to the fish. It gives you that perfect, even crust without any dry spots.
• Hot sauce: Mixed into the egg for a little Louisiana heat. It doesn’t overpower, it just adds flavor and wakes everything up.
• Yellow cornmeal: This is where that signature Southern crunch comes from. It fries up golden and crisp with the best texture.
• Flour: Helps the breading cling to the fish and adds structure to the crust. It makes the fish extra crispy without being heavy.
• Paprika, lemon pepper seasoning, Creole seasoning or Cajun seasoning: Brings smoky, zesty, and savory flavor to every bite. Use a blend or go bold with your favorite.
• Oil: Needed for shallow or deep frying the fish so you get that crispy, golden crust all around. Use something with neutral flavor like vegetable or canola oil.
• French or Italian bread or hoagie rolls: The bread makes the po boy. It should be soft on the inside and slightly crisp on the outside to hold everything together without falling apart.
• Remoulade sauce: This creamy, tangy sauce ties the whole sandwich together and brings that signature New Orleans flavor. You can buy store-bought sauce, but nothing beats my homemade recipe.
• Lettuce and Tomatoes: Adds a refreshing crunch and balances out the richness of the fish and sauce.

How to Make Catfish Po Boys

1. Prepare the breading station: In one bowl, whisk together the egg and a few dashes of hot sauce. In another bowl, plastic or paper bag, mix the yellow cornmeal, flour, paprika, lemon pepper, and Creole or Cajun seasoning. Add salt and pepper to taste.
2. Season the catfish: Pat the catfish fillets dry with paper towels. Lightly season both sides with paprika, lemon pepper, and Creole or Cajun seasoning. Add salt and pepper to taste.
3. Dredge the fish: Dip each fillet into the egg mixture, letting the excess drip off. Then press it into the cornmeal-flour mixture (if using a bag shake the bag to coat the fish), coating both sides evenly. Shake off the excess and set aside for 10-15 minutes. This will allow the breading to adhere to the fish and prevent it from falling off.
4. Heat the oil: In a large skillet or deep fryer, heat oil to 350–375ºF. You want enough oil to fully submerge the fillets or at least shallow fry without crowding.
5. Fry the catfish: Carefully place the fillets into the hot oil and fry for about 3–4 minutes per side, or until golden brown and crispy. The fish should flake easily with a fork. Transfer to a wire rack to keep that crust crisp.
6. Toast the bread: While the fish is resting, lightly toast the hoagie rolls or French bread in a skillet or oven until the edges are golden and the inside is still soft.
7. Assemble the Po’ boys: Spread remoulade sauce on both sides of the bread. Layer with lettuce, tomato slices, and one or two catfish fillets depending on the size. Add more sauce on top if you want that extra flavor.

How to Keep the Fish Crispy (and Avoid a Soggy Po’ Boy)

• Let the fish rest on a wire rack, not paper towels: After frying, transfer the catfish to a wire rack instead of paper towels. This keeps the bottom from steaming and losing that crunch while it drains.
• Don’t stack the fillets while they rest: Stacked fish traps steam and makes the crust soggy. Keep them in a single layer with space in between so the air can circulate.
• Toast the bread: Always toast your hoagie rolls or French bread. Cut side down in a skillet or a quick toast in the oven. It adds flavor and creates a barrier that helps the bread stand up to the sauce and heat from the fish.
• Add sauce right before serving: Wait to spread the remoulade sauce until you’re ready to assemble and serve. If it sits too long, it can soak into the bread and make everything mushy.
• Don’t assemble too early: Po’ boys are best assembled fresh. Keep the fish and toppings separate until it’s go-time, especially if you’re serving a crowd.
• Use crusty bread with a soft center: Pick a loaf that can hold up, something with structure like New Orleans-style French bread, a crusty Italian roll, or a lightly toasted hoagie bun.

Frequently Asked Questions and Pro Tips

What to Serve with Catfish Po Boys

My Cajun French Fries slap with this! You can't go wrong with classic sides like Creamy Southern Coleslaw, Air Fryer Onion Rings, and Creamy Chicken Macaroni Salad.