Fish Po’ Boy Sandwich with Crispy Catfish and Spicy Remoulade Recipe

Introduction

The classic Fish Po’ Boy is a beloved Southern sandwich featuring crispy fried catfish, crunchy fresh vegetables, and a tangy remoulade sauce. This recipe brings together bold Cajun flavors and a satisfying texture that’s perfect for a casual lunch or dinner.

Ingredients

• For the remoulade sauce:
• 1 1/2 cups mayonnaise
• 1/3 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon Louisiana hot sauce or Tabasco
• 1 teaspoon sweet pickle relish
• 2 teaspoons Cajun seasoning, such as Slap Ya Mama
• 1 tablespoon sweet paprika
• 1/4 cup creole mustard, spicy brown mustard, or Dijon mustard
• 2 teaspoons horseradish
• 3 tablespoons green onions, thinly sliced
• 1/2 cup celery, minced
• 1/4 teaspoon cayenne pepper, plus more to taste
• For the catfish:
• Canola oil for frying, approximately 3 to 4 cups
• 3 pounds catfish fillets
• 2 cups yellow cornmeal
• 1 tablespoon Cajun seasoning
• 1 teaspoon cayenne pepper
• 4 large eggs
• 1 teaspoon water
• To serve:
• 2 loaves French bread
• 3 cups iceberg lettuce, shredded
• 1 cup dill pickle rounds
• 3 medium beefsteak tomatoes, sliced
• 1 medium onion

Instructions

1. Step 1: Set a baking rack over a sheet pan and set aside to hold breaded fish before frying.
2. Step 2: In a small bowl, mix together all the remoulade sauce ingredients: mayonnaise, heavy cream, garlic powder, hot sauce, sweet pickle relish, Cajun seasoning, paprika, mustard, horseradish, green onions, celery, and cayenne pepper. Taste and add more cayenne if desired. Keep aside until needed.
3. Step 3: Prepare your dredging station by combining cornmeal, Cajun seasoning, and cayenne pepper in one large bowl. In another bowl, whisk together eggs and water.
4. Step 4: Coat each catfish fillet by dipping both sides first into the cornmeal mixture, then into the egg mixture (letting excess drip off), and then again into the cornmeal for a double coating. Place breaded fillets on the prepared baking rack.
5. Step 5: Heat canola oil in a large Dutch oven or heavy skillet to 350°F, filling the pot with at least 3 inches of oil.
6. Step 6: Carefully fry each coated catfish fillet in hot oil until golden and crisp, about 3 to 4 minutes per side, flipping halfway through. Adjust time depending on fillet thickness.
7. Step 7: To assemble, split the French bread loaves and spread remoulade sauce on the inside of both sides. Layer lettuce, dill pickles, tomato slices, onions, and fried catfish on the bread.
8. Step 8: Cut the sandwiches into portions and serve immediately with your choice of fries, chips, or a fresh salad.

Tips & Variations

• For extra crispiness, try adding a small amount of cornflake crumbs to the cornmeal coating.
• If you prefer milder heat, reduce the cayenne pepper in both the remoulade and coating mixes.
• Swap catfish for shrimp or oysters for a different Po’ Boy twist.
• Use a thermometer to maintain oil temperature around 350°F for perfectly fried, non-greasy fish.

Storage

Store leftover fried catfish fillets in an airtight container in the refrigerator for up to 2 days. To reheat, bake at 375°F for about 10 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy. Assemble sandwiches fresh to keep bread and vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for the Po’ Boy?

Yes, you can substitute catfish with other firm, white fish like cod, haddock, or tilapia. Just adjust frying times depending on thickness.

What can I serve with a Fish Po’ Boy?

This sandwich pairs well with classic sides like French fries, potato chips, coleslaw, or a simple green salad for a complete meal.

Fish Po’ Boy Sandwich with Crispy Catfish and Spicy Remoulade Recipe

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A classic Southern Fish Po’ Boy featuring crispy fried catfish fillets on crunchy French bread, layered with fresh lettuce, tomatoes, onions, pickles, and a zesty homemade remoulade sauce. This recipe combines traditional Cajun flavors and textures for a delicious and satisfying sandwich.

• Author: rami
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 6 to 8 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: Southern, Cajun

Ingredients

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Remoulade Sauce

• 1 1/2 cups mayonnaise
• 1/3 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon Louisiana hot sauce or Tabasco
• 1 teaspoon sweet pickle relish
• 2 teaspoons Cajun seasoning (such as Slap Ya Mama Cajun seasoning)
• 1 tablespoon sweet paprika
• 1/4 cup Creole mustard, spicy brown mustard, or Dijon mustard
• 2 teaspoons horseradish
• 3 tablespoons green onions, thinly sliced
• 1/2 cup celery, minced
• 1/4 teaspoon cayenne pepper, plus more to taste

Catfish and Coating

• Canola oil for frying, approximately 3 to 4 cups
• 3 pounds catfish fillets
• 2 cups yellow cornmeal
• 1 tablespoon Cajun seasoning
• 1 teaspoon cayenne pepper
• 4 large eggs
• 1 teaspoon water

To Serve

• 2 loaves French bread
• 3 cups iceberg lettuce, shredded
• 1 cup dill pickle rounds
• 3 medium beefsteak tomatoes, sliced
• 1 medium onion, sliced

Instructions

1. Prepare the Remoulade Sauce: In a small bowl, whisk together the mayonnaise, heavy cream, garlic powder, Louisiana hot sauce, sweet pickle relish, Cajun seasoning, paprika, mustard, horseradish, sliced green onions, minced celery, and cayenne pepper. Taste and adjust the heat with extra cayenne if desired. Set aside until ready to use.
2. Set Up the Dredging Station: In one large bowl, mix the yellow cornmeal with Cajun seasoning and cayenne pepper. In another large bowl, whisk together the eggs and water. Place both bowls side by side for easy coating.
3. Coat the Catfish Fillets: Dip each catfish fillet first into the cornmeal mixture, coating both sides. Then dip into the egg wash, allowing excess to drip off. Return the fillet to the cornmeal mixture for a double coating, ensuring both sides are thoroughly covered. Place the breaded fillets on a baking rack set over a sheet pan, allowing them to rest until frying.
4. Heat the Oil: Pour canola oil into a large Dutch oven or heavy skillet to a depth of at least 3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), using a thermometer for accuracy.
5. Fry the Catfish: Carefully place the breaded fillets into the hot oil. Fry each side for 3 to 4 minutes until golden brown and crispy, flipping once halfway through. Cooking times may vary based on fillet thickness. Remove and drain on a wire rack or paper towels.
6. Assemble the Po’ Boys: Slice the French bread loaves open lengthwise. Spread a generous layer of remoulade sauce on both sides of the bread. Layer shredded iceberg lettuce, dill pickle rounds, sliced tomatoes, sliced onions, and the crispy fried catfish fillets inside. Repeat the layers for remaining sandwiches and cut into desired serving portions.
7. Serve: Serve your Fish Po’ Boys warm with your choice of sides such as fries, chips, or a fresh salad for a complete meal.

Notes

• Use fresh catfish fillets for best flavor and texture.
• Maintaining the oil temperature at 350°F ensures a crispy crust without greasy fish.
• Double coating the fish with cornmeal gives an extra crunchy texture.
• Adjust the spiciness of the remoulade sauce by varying the amount of cayenne pepper and hot sauce.
• If preferred, substitute other firm white fish like basa or tilapia.
• French bread is traditional, but toasted baguette can also be used.

Keywords: Fish Po’ Boy, Cajun Fish Sandwich, Fried Catfish, Southern Sandwich, Remoulade Sauce, Cajun Seasoning