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Close-up of a finished catfish po’ boy sitting on a wooden cutting board. The sandwich is stuffed with crispy golden fish, lettuce, tomato, and drizzled with creamy sauce. A bowl of extra sauce is blurred in the background.
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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.
Course dinner, lunch
Cuisine Louisiana, soul food, Southern
Keyword catfish po boy, fish po boy, seafood po boy
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 sandwiches
Calories 853kcal
Author Brandi Crawford

Equipment

Ingredients

Fish

  • 1 pound catfish fillets
  • 1 egg Beaten
  • 1-2 teaspoons hot sauce
  • ⅓- ½ cup yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 2 teaspoons paprika Divided into 2 portions 1 teaspoon each; I use smoked paprika.
  • 2 teaspoons lemon pepper seasoning Divided into 2 portions 1 teaspoon each.
  • 2 teaspoons Creole Seasoning or Cajun Seasoning Divided into 2 portions 1 teaspoon each
  • salt and pepper to taste
  • oil

Po Boy Sandwich

  • French or Italian bread or hoagie rolls
  • Remoulade Sauce
  • chopped lettuce
  • chopped tomatoes

Instructions

  • 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.
  • 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.
  • 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.
  • If you wish to air fry, check out my Air Fryer Catfish recipe.
    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.
  • 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.
  • 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.
  • 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.

Notes

Adjust the spices to suit your taste. Feel free to swap Cajun or Creole Seasoning for your favorite spices.

Nutrition

Serving: 1Po Boy | Calories: 853kcal | Carbohydrates: 40g | Protein: 46g | Fat: 69g