When you think of New Orleans, certain things immediately come to mind—jazz music, Mardi Gras parades, the French Quarter, and, of course, incredible food. Among the many iconic dishes born in Louisiana, the Po’ Boy sandwich stands tall as one of the most beloved street foods. Traditionally made with roast beef or fried seafood, this hearty sandwich has been satisfying appetites since the early 20th century. Today, we’ll be focusing on a delicious variation that has a loyal fan base in the South and beyond—the Catfish Po’ Boy.
This sandwich combines crispy golden fried catfish fillets, fluffy French bread rolls, crunchy lettuce, juicy tomatoes, tangy pickles, and creamy remoulade sauce. Every bite is a symphony of textures and flavors that capture the true spirit of Southern cooking. Best of all, it’s surprisingly simple to make at home.
Why the Catfish Po’ Boy Works So Well
The genius of the Catfish Po’ Boy lies in its balance of flavors and textures:
Crispy catfish delivers a savory crunch with just the right amount of spice.
French bread rolls are soft inside but crusty on the outside, holding everything together perfectly.
Fresh toppings—lettuce, tomatoes, and pickles—bring a refreshing contrast.
Remoulade or mayonnaise adds creaminess and tang, tying the whole sandwich together.
Unlike overly complicated gourmet sandwiches, the Po’ Boy thrives on simplicity. It’s hearty, flavorful, and incredibly satisfying—proof that you don’t need fancy ingredients to make something memorable.
What You’ll Need to Make a Catfish Po’ Boy
Here’s a breakdown of the key ingredients:
For the Catfish
Catfish fillets – Fresh or farm-raised catfish works perfectly. Their mild, slightly sweet flavor pairs beautifully with Southern seasonings.
Salt and black pepper – Essential base seasonings.
Cayenne pepper & paprika – Add a kick of heat and smoky flavor.
Cornmeal & flour – Create the signature golden, crispy crust.
For Frying
Vegetable oil or peanut oil – Neutral oils with a high smoke point are best for frying.
For the Sandwich
French bread rolls – Authentic Po’ Boys use light, airy bread with a crisp crust.
Remoulade or mayonnaise – A creamy spread to enhance flavor. Traditional remoulade is tangy, slightly spicy, and made with mayo, mustard, lemon juice, and seasonings.
Shredded lettuce – Adds crunch.
Tomato slices – Provide juiciness and freshness.
Pickles – Bring tangy flavor contrast.
For Serving
Lemon wedges – A squeeze of lemon brightens the fish.
Hot sauce – A must-have condiment for authentic Southern flair.
Step-by-Step Guide to Making a Catfish Po’ Boy
1. Season the Catfish
Start by patting your catfish fillets dry with paper towels. Season them generously with salt, pepper, cayenne, and paprika. This not only infuses the fish with flavor but also helps the coating stick.
2. Dredge in Cornmeal & Flour
In a shallow dish, combine cornmeal and all-purpose flour. The cornmeal adds crunch, while the flour gives structure to the crust. Coat each fillet thoroughly, pressing lightly to ensure the coating adheres.
3. Fry the Catfish
Heat oil in a large skillet or deep fryer to 175°C/350°F. Fry the catfish fillets in batches, cooking for about 3–4 minutes per side until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
Once cooked, transfer the fillets to a plate lined with paper towels to drain excess oil.
4. Prepare the Bread and Toppings
While the catfish cools slightly, toast the French bread rolls until lightly crisp. Spread remoulade or mayonnaise generously on each side of the roll.
5. Assemble the Po’ Boy
Layer the bottom half of the roll with shredded lettuce, sliced tomatoes, and pickles. Place a crispy fried catfish fillet on top, then finish with the other half of the roll.
6. Serve and Enjoy
Serve the Catfish Po’ Boy immediately with lemon wedges and hot sauce on the side. The first bite will transport you straight to the streets of New Orleans.
Tips & Tricks for Recipe Success
Choose the right bread: Authentic French bread or hoagie-style rolls are best. Look for a loaf that’s airy with a crisp crust.
Double dredge for extra crunch: For an even crispier crust, dip the fillets in buttermilk before dredging them in the cornmeal-flour mixture.
Oil temperature is key: Too hot and the fish will burn, too cool and it’ll soak up oil. Use a thermometer for best results.
Make homemade remoulade: Whisk together mayo, Dijon mustard, hot sauce, lemon juice, capers, garlic, and paprika for a flavorful spread.
Don’t skip the pickles: Their acidity balances the richness of the fried fish.
Serving Suggestions
A Catfish Po’ Boy is a complete meal on its own, but pairing it with the right sides makes it even better. Here are some serving ideas:
French fries or sweet potato fries – A classic sandwich companion.
Coleslaw – Creamy or vinegar-based slaw adds crunch and freshness.
Hush puppies – A Southern staple of fried cornmeal dough balls.
Potato salad – A hearty side for a picnic-style meal.
Iced tea or lemonade – Refreshing drinks that complement the sandwich perfectly.
Variations to Try
While catfish is traditional, you can experiment with different proteins:
Shrimp Po’ Boy – Use fried shrimp for another Louisiana classic.
Oyster Po’ Boy – Crispy fried oysters make a decadent sandwich.
Chicken Po’ Boy – Fried chicken fillets can be swapped in for a poultry twist.
Vegetarian Po’ Boy – Fried green tomatoes or mushrooms provide a satisfying meatless version.
A Bite of New Orleans at Home
Making a Catfish Po’ Boy at home brings the rich flavors of New Orleans straight to your kitchen. It’s more than just a sandwich—it’s a piece of Southern culture, rooted in tradition and designed to fill you up without emptying your wallet.
Whether you’re hosting a game day, planning a backyard cookout, or just craving something hearty and delicious, this Catfish Po’ Boy is guaranteed to impress. The crispy fish, soft bread, and zesty toppings create a meal that’s both comforting and exciting.
So, grab your skillet, heat up that oil, and get ready to enjoy one of the best sandwiches the South has to offer. Once you take that first crunchy, flavorful bite, you’ll understand why the Po’ Boy is a legend in Louisiana cuisine.
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