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Fried Catfish Po-Boy
5 from 24 votes

Fried Catfish Po-Boy

This Fried Catfish Po-Boy sandwiches crispy fried catfish fillets on soft Italian rolls, layered with a tangy Cajun remoulade, and fresh coleslaw. The catfish is coated in seasoned cornmeal and flour before frying until golden and crunchy. The creamy remoulade and crisp coleslaw add moisture and texture, creating a satisfying Southern-style sandwich with balanced flavors.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 4 people
Calories: 427 kcal
Course: Lunch
Cuisine: American

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
  • black pepper Kosher salt and freshly ground
  • salt 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
    Cup of Yum
  1. Prepare the Cajun remoulade sauce. Keep covered in the refrigerator until ready to use. Can be made 3 days in advance.
Make the Coleslaw
  1. In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, pepper, and celery seed.
  2. 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
  1. 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.
  2. Place the milk and eggs together in a medium bowl or pan, and whisk together.
  3. In a separate bowl or pan, mix together the cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, and cayenne (½ tsp).
  4. One at a time, dip the catfish fillets into the wet mixture, then dredge in the corn meal/flour mixture, completely covering the fillets.
  5. In batches, fry the fillets until golden brown, about 3 - 4 minutes. Drain on paper towels.
Assemble the Po-boy
  1. If desired, cut the ends off of the rolls, and if they are long rolls, cut them in half.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 427

% 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.