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

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★★★★★

4.6 from 82 reviews

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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/fish-po-boy-sandwich-with-crispy-catfish-and-spicy-remoulade-recipe/