Fried Catfish Po’ Boys are one of those sandwiches that instantly transport you straight to New Orleans. Crispy cornmeal-crusted catfish, a tangy homemade remoulade, and soft French bread come together for the perfect balance of crunch, flavor, and comfort. This classic Louisiana sandwich is easy to make at home and tastes just like something you’d order at a neighborhood po’ boy shop. If you love bold Southern flavors, this one’s going to be on repeat.
Love Cajun Cooking? Checkout this amazing Alligator Étouffée recipe!
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What is a Po' Boy
What Is a Po’ Boy Sandwich?
A po’ boy is a classic Louisiana sandwich traditionally served on soft French bread and stuffed with fried seafood or roast meat. Originating in New Orleans, po’ boys are known for their simple ingredients, generous portions, and bold flavors. Fried catfish is one of the most popular versions, especially outside the city, where catfish is plentiful and affordable. Finished with lettuce, tomato, pickles, and a creamy remoulade, the po’ boy is comfort food at its finest.
If you need more Louisiana dishes to try, this is my Go-To Slow Cooker Jambalaya!
Why You'll Love This Recipe
This Fried Catfish Po’ Boy is everything you want in a sandwich—crispy, messy, flavorful, and deeply satisfying. The seasoned cornmeal coating gives the catfish a crunchy bite while keeping the fish tender and flaky inside. Paired with a bold, tangy remoulade and soft French bread, every bite hits just right. It’s easy enough for a weeknight dinner but impressive enough to feel like something special, especially when you don’t have a New Orleans po’ boy shop anywhere close by.
Don't forget, you'll need the perfect southern coleslaw to top off this New Orleans Po' Boy. Plus, if you're looking for a great appetizer to serve with these sandwiches, look no further than these Copycat Texas Roadhouse Rattlesnake Bites!
Ingredients
Fried Catfish Po' Boy Ingredients
- Catfish
- All Purpose Flour
- Corn Meal
- Cajun Seasoning
- Cayenne Pepper
- Kosher Salt
- Black Pepper
- Eggs
- Milk
- Oil for Frying
Cajun Remoulade Ingredients
- Mayonnaise
- Dijon Mustard
- Sweet Relish
- Fresh Minced Garlic
- Cajun Seasoning
- Worcestershire Sauce
- Hot Sauce
See the recipe card below for full information on ingredients and quantities.
One of my all-time seasonal favorites is this Spicy Homemade Crawfish Étouffée.
Step-by-Step Instructions
Step 1. Make the Remoulade
Whisk all the Po Boy Sauce ingredients in a mixing bowl, cover, and refrigerate until ready to serve.
Step 2. Make the Breading
In a shallow dish, stir together the cornmeal, flour, Cayenne pepper, black pepper, kosher salt, and Cajun seasoning.
In a separate mixing bowl, whisk the egg and milk together. Set both bowls aside.
Now slice the bread rolls to your desired size and set those aside.
Step 3. Bread the Fish
Cut the catfish filets in half to make them easier to fit in the sandwich, then pat them dry with a paper towel.
Place the sliced fish filets in the milk, then coat them with the cornmeal breading mixture. Let the fish rest until ready to fry.
Preheat your oil in a deep fryer to 365°f.
Step 4. Fry the fish and assemble the Sandwich
Once the oil has reached temperature, add 3 to 4 catfish filet strips to the fryer and cook for about 3 ½ to 4 minutes. The fish should be golden brown and flaky.
Remove the fried catfish to a paper-towel-lined cookie sheet, dress your sandwiches with a layer of pickles, sliced tomatoes, fried catfish, shredded lettuce, Cajun remoulade, and top it off with hot sauce.
Expert Tips
Use catfish fillets that are evenly sized. Even thickness helps the fish cook evenly and prevents over-browning before the inside is done.
Season the fish and the breading. Flavor should be layered. Season the catfish itself, then season the cornmeal or flour mixture so every bite tastes bold.
Let the breaded catfish rest before frying. Allowing the coated fish to rest for 5–10 minutes helps the breading stick and creates a crunchier crust.
Fry at the right temperature. Keep the oil between 365–375°F. Too hot and the coating burns; too cool and the fish absorbs oil.
Make the remoulade ahead of time. Like most sauces, it tastes better after sitting. Let it chill for at least 30 minutes so the flavors meld.
What to Serve With
A crispy fried catfish po’ boy is already packed with flavor, but the right sides can take it to the next level. Serve this alongside Southern Baked Mac and Cheese or fries for a full Southern-style meal that’s both hearty and satisfying.
You can also add some Fried Okra to lean fully into that Southern seafood platter vibe. Whether for lunch or dinner, these pairings turn a simple sandwich into a complete experience.
Recipe FAQs
Traditional po’ boys use New Orleans–style French bread that’s soft on the inside with a light crust. If unavailable, use hoagie rolls, soft French rolls, or a soft Italian loaf.
Yes, just thaw it completely and pat it very dry before seasoning and breading.
Remoulade is the classic choice. It’s creamy, tangy, and slightly spicy, perfect for fried seafood.
Yes. Air fry at 400°F for 10–12 minutes, flipping halfway. Baking works too, but frying gives the best texture.
French fries, coleslaw, potato salad, or even Swamp Soup are perfect pairings.
More Recipes You'll Love
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📖 Recipe
Fried Catfish Po' Boy
Ingredients
Cajun Remoulade
- ½ Cup Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Louisiana Hot Sauce
- 1 teaspoon Sweet Relish
- 1 tablespoon Fresh Minced Garlic
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Worcestershire Sauce
- Juice of 1 Lemon
Fried Catfish
- Vegetable Oil For Frying
- 2 Catfish FIlets Skinned
- 2 teaspoon Ground Black Pepper
- 2 teaspoon Kosher Salt
- 1 Cup Milk
- 2 Eggs
- 1 Cup Cornmeal
- ½ Cup All-Purpose Flour
- ½ teaspoon Cayenne Pepper
- 1 tablespoon Cajun Seasoning
Po' Boy Sandwich
- 1 Long Soft Crust French or Italian Bread Loaf Cut in half and quartered
- Pickles
- Tomatoes
- Cajun Remoulade
- Coleslaw
- Hot Sauce Louisiana or Crystal
- Lemon Wedges
Instructions
- Whisk all of the Cajun Remoulade ingredients in a mixing bowl, then cover the bowl and refrigerate until ready to serve.
- In a shallow dish, stir together the cornmeal, flour, Cayenne pepper, black pepper, kosher salt, and Cajun seasoning.
- In a separate mixing bowl, whisk the egg and milk together. Set both bowls aside.
- Now slice the bread rolls to your desired size and set those aside.
- Cut the catfish filets in half to make them easier to fit in the sandwich, and then dry them with a paper towel.
- Place the sliced fish filets in the milk, then coat them with the cornmeal breading mixture. Let the fish rest until ready to fry.
- Preheat your oil in a deep fryer to 365°f.
- Once the oil has reached temperature, add 3 to 4 catfish filet strips to the fryer and cook for about 3 ½ to 4 minutes. The fish should be golden brown and flaky.
- Remove the fried catfish to a paper-towel-lined cookie sheet.
- Dress your sandwiches with a layer of pickles, sliced tomatoes, fried catfish, Cajun remoulade, and Coleslaw, then top them off with hot sauce.
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