Fried Catfish Po-Boy
User Reviews
5
Fried Catfish Po-Boy
Description
The Fried Catfish Po-Boy assembles several elements: a spicy Cajun remoulade sauce prepared in advance, tangy coleslaw made from cabbage mix with a seasoned mayo dressing, and catfish fillets dredged in milk and eggs, then coated in a seasoned cornmeal and flour mixture. The fillets are fried in hot vegetable oil until heated through and crispy.
The sandwich uses soft Italian rolls split lengthwise, filled with fried catfish, a generous spread of remoulade, fresh tomato slices, pickles, and coleslaw. The contrasting textures of crunchy fish, creamy sauce, and fresh vegetables result in a flavorful and hearty meal.
Frying ensures a crispy crust on the catfish while keeping the inside moist. The remoulade and coleslaw can be made ahead and refrigerated to save time on serving day.
If preferred, baking or air frying the coated fish is an alternative to deep frying without sacrificing crispiness. The sandwich is best served immediately to maintain the catfish's crisp texture.
Ingredients
Do Ahead
- Cajun remoulade sauce
For the Coleslaw
- 3 cups coleslaw mix about 8 ounces
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon celery seed
For the Fried Catfish
- vegetable oil Enough for 1 to 2 inches in a sturdy skillet
- 4 oz catfish fillet skinned
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 cup milk
- 2 large egg lightly beaten
- 1 cup cornmeal fine or medium ground, not too coarse
- ½ cup all-purpose flour
- ½ teaspoon cayenne pepper
For the Sandwich
- 4 Italian rolls split, long, soft-crust
- 1 cup Cajun remoulade
- ½ cup pickle sliced, for sandwich
- 3 large tomato sliced
- hot sauce for serving, Louisiana
- lemon for serving, wedges
Instructions
Make the Cajun Remoulade Sauce
- Prepare the Cajun remoulade sauce. Keep covered in the refrigerator until ready to use. Can be made 3 days in advance.
Make the Coleslaw
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, pepper, and celery seed.
- Place the slaw mix (dry ingredients only) in a medium-sized bowl. Add the dressing and stir until fully coated. Set aside. If not used within an hour, place in the refrigerator, covered, for up to 3 hours.
Prepare the Catfish
- Heat the oil in a large sturdy skillet over medium-high heat, until reaches 350°F, or when a small piece of bread sizzles and browns in about 30 seconds when tossed in the oil.
- Place the milk and eggs together in a medium bowl or pan, and whisk together.
- In a separate bowl or pan, mix together the cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, and cayenne (½ tsp).
- One at a time, dip the catfish fillets into the wet mixture, then dredge in the corn meal/flour mixture, completely covering the fillets.
- In batches, fry the fillets until golden brown, about 3 - 4 minutes. Drain on paper towels.
Assemble the Po-boy
- If desired, cut the ends off of the rolls, and if they are long rolls, cut them in half.
- Smear a good helping (about 2 tablespoons) of the remoulade sauce on the bottom of each roll. Then add a layer of pickles, tomato slices, then the catfish fillets, and top with coleslaw.
- Add a good few squeezes of fresh lemon and several dashes of hot sauce. Top with bun. Serve at once.
Notes
- The Cajun remoulade and coleslaw can be prepared several days in advance and stored covered in the refrigerator.
- Frying the catfish yields authentic texture, but baking at 425°F for 15-20 minutes or air frying at 400°F for 10-15 minutes are good alternatives.
- For air frying, spray the breaded fish with olive oil and flip halfway through cooking to achieve crispness.
- Serve the sandwich immediately after frying to preserve the crispy texture of the catfish fillets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 107mg | 36% |
| Sodium | 458mg | 19% |
| Potassium | 706mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1537IU | 31% |
| Vitamin C | 38mg | 42% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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