When you think of New Orleans, certain things immediately come to mind—soulful jazz music, Mardi Gras parades, colorful streets of the French Quarter, and of course, unforgettable food. Among the many culinary treasures of Louisiana, the Po’ Boy sandwich stands tall as one of the most iconic and comforting street foods. Traditionally filled with roast beef or fried seafood, this hearty sandwich has been a local favorite since the early 20th century.
In this article, we’ll dive into a delicious variation that has won countless hearts across the South and beyond: the Catfish Po’ Boy. With crispy fried catfish fillets, fluffy French bread, crunchy vegetables, and a zesty sauce, it’s a dish that perfectly embodies the magic of Southern cooking. Best of all, it’s simple enough to recreate at home.
Why the Catfish Po’ Boy Works So Well
The charm of this sandwich is its balance of flavors and textures:
- Crispy catfish brings golden crunch and just the right amount of seasoning.
- French bread rolls have a soft interior and a crusty shell, creating the perfect vessel.
- Fresh toppings like lettuce, tomatoes, and pickles provide refreshing contrast.
- Remoulade sauce or mayonnaise adds tang and creaminess to tie everything together.
This is not a fussy, complicated sandwich—it’s hearty, flavorful, and satisfying. The Po’ Boy proves that simple, high-quality ingredients can create unforgettable meals.
Ingredients for Catfish Po’ Boy
For the Catfish
- Catfish fillets – Fresh or farm-raised catfish, mild and slightly sweet.
- Salt and black pepper – Essential base seasoning.
- Cayenne pepper & paprika – Add a gentle heat and smoky note.
- Cornmeal & flour – Create the signature crunchy golden coating.
For Frying
- Vegetable oil or peanut oil – Neutral, high smoke-point oils work best.
For the Sandwich
- French bread rolls – Light and airy inside with a crisp crust.
- Remoulade or mayonnaise – The creamy binder that adds tang.
- Shredded lettuce – Crunchy and refreshing.
- Tomato slices – Juicy and vibrant.
- Pickles – Tangy bite that balances the richness.
For Serving
- Lemon wedges – A squeeze of lemon brightens the fish.
- Hot sauce – Brings authentic Louisiana flair.
Step-by-Step Guide to Making Catfish Po’ Boy
Season the Catfish
Pat the catfish fillets dry with paper towels. Season generously with salt, pepper, cayenne, and paprika. This ensures the fish absorbs flavor while helping the coating adhere properly.
Dredge in Cornmeal & Flour
Mix cornmeal and all-purpose flour in a shallow dish. Coat each fillet thoroughly, pressing lightly so the crust sticks. This step gives you that traditional crunchy Southern coating.
Fry the Catfish
Heat oil in a skillet or deep fryer to 175°C/350°F. Fry the catfish fillets in batches for about 3–4 minutes per side, until golden brown. Don’t overcrowd the pan, as that will drop the oil temperature and make the fish greasy. Transfer cooked fillets to paper towels to drain excess oil.
Prepare the Bread and Toppings
Toast the French bread rolls lightly. Spread remoulade or mayonnaise generously on both sides of the roll.
Assemble the Sandwich
On the bottom half of the roll, layer shredded lettuce, sliced tomatoes, and pickles. Add a crispy catfish fillet, then top with the other half of the roll.
Serve and Enjoy
Serve immediately with lemon wedges and hot sauce. Each bite captures the essence of New Orleans street food.
Tips for Making the Perfect Catfish Po’ Boy
- Choose the right bread: Authentic French bread is light and airy inside with a crisp crust. Avoid overly dense loaves.
- Double dredge for crunch: For extra crispiness, dip fillets in buttermilk before dredging in the cornmeal-flour mix.
- Maintain oil temperature: Use a thermometer to keep oil at 175°C/350°F. Too hot and the coating burns; too cool and the fish turns greasy.
- Homemade remoulade is worth it: Combine mayonnaise, Dijon mustard, lemon juice, hot sauce, garlic, and paprika for an authentic spread.
- Pickles are essential: Their acidity cuts through the richness of fried fish beautifully.
Serving Suggestions
While a Catfish Po’ Boy is filling on its own, pairing it with Southern sides makes the experience even more satisfying:
- French fries or sweet potato fries – Classic companions.
- Coleslaw – Adds refreshing crunch.
- Hush puppies – Deep-fried cornmeal balls, another Louisiana favorite.
- Potato salad – A hearty, creamy side.
- Iced tea or lemonade – Refreshing Southern beverages to wash it all down.
Variations to Try
- Shrimp Po’ Boy – Fried shrimp for another Louisiana staple.
- Oyster Po’ Boy – Crispy fried oysters for a rich, briny twist.
- Chicken Po’ Boy – Breaded fried chicken as an alternative protein.
- Vegetarian Po’ Boy – Use fried green tomatoes or crispy mushrooms.
A Bite of New Orleans at Home
Making a Catfish Po’ Boy at home brings the lively flavors of New Orleans right into your kitchen. This isn’t just a sandwich—it’s a slice of Southern culture. From its humble origins as a working-class meal to its place as a beloved regional dish, the Po’ Boy has always been about good food at a fair price.
Whether you’re hosting a casual gathering, enjoying game day, or craving something hearty and soulful, the Catfish Po’ Boy never disappoints. With crunchy fish, fresh toppings, soft bread, and zesty sauce, every bite feels like a trip to Louisiana.
FAQs About Catfish Po’ Boys
1. Can I bake the catfish instead of frying?
Yes, you can bake the fillets at 200°C/400°F for about 15–20 minutes. However, you won’t get the same level of crispiness as frying.
2. What kind of bread should I use if I can’t find French rolls?
Hoagie rolls or Italian bread can work. Just aim for something light and airy inside with a crisp crust.
3. Is remoulade sauce necessary?
It’s traditional and adds authentic flavor, but you can substitute with mayonnaise or tartar sauce in a pinch.
4. Can I use frozen catfish?
Yes, but make sure it’s fully thawed and patted dry before seasoning and dredging.
5. What’s the difference between a Po’ Boy and a sub sandwich?
While both use long rolls, a Po’ Boy is distinctly Southern, often featuring fried seafood and remoulade sauce, whereas subs tend to have deli meats, cheeses, and different condiments.