Fried Catfish Po' Boy

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Crispy fried catfish, tangy remoulade, and crusty French bread make this classic Fried Catfish Po’ Boy a New Orleans favorite.

Prep Time15

Cook Time5

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: American, Cajun, Creole, Soul Food, Southern Comfort

Servings: Servings

Calories: 1427kcal

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.

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.