A Catfish Po’Boy is the king of New Orleans sandwiches. It’s all about the contrast: piping hot, crunchy fried fish against cool, crisp lettuce and a spicy, creamy sauce, all piled onto a piece of crusty French bread.
The secret to a real Po’Boy is the cornmeal crust—it gives that signature “crunch” that flour just can’t match.
The Southern Catfish Po’Boy
1. The Catfish & Marinade
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2 large Catfish Fillets (cut into 2-inch wide strips/nuggets)
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1 cup Buttermilk
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1 tablespoon Hot Sauce (like Crystal or Louisiana)
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1 teaspoon Mustard (yellow or Dijon)
2. The Breading
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1 cup Yellow Cornmeal
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1/2 cup All-Purpose Flour
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1 tablespoon Cajun or Creole Seasoning
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1/2 teaspoon Garlic Powder
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Peanut Oil (or Vegetable oil, for frying)
3. The Build
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French Bread (crusty on the outside, soft on the inside)
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Shredded Lettuce (Iceberg is traditional)
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Sliced Tomatoes
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Pickles (Dill chips)
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Remoulade Sauce (see recipe below)
Step-by-Step Instructions
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