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Fried Catfish Po’ Boy Recipe

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★★★★★

4.3 from 42 reviews

This Fried Catfish Po’ Boy is a traditional Louisiana sandwich featuring crispy, Creole-seasoned catfish fillets fried to perfection and served on French baguettes with fresh lettuce, tomatoes, and a tangy, creamy remoulade sauce. The combination of crunchy, juicy catfish and flavorful remoulade creates a savory, slightly spicy sandwich that truly delivers a party in your mouth.

Ingredients

Scale

Catfish and Breading

  • 1 1/4 – 1 1/2 Pounds Catfish (4 Fillets)
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1 Cup Tony’s Seasoned Fish Fry Mix
  • 2–3 Tablespoons Vegetable Oil (More if Needed)

Sandwich and Toppings

  • 4 French Baguettes, 6 Inches Each
  • 2 Cups Lettuce, Shredded
  • 1 – 2 Tomatoes, Sliced

Remoulade Sauce

  • 1/2 Cup Mayonnaise
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • 2 Teaspoons Sweet Pickle Relish
  • 1 Clove Garlic, Crushed
  • 1/2 Teaspoon Tony’s Original Creole Seasoning (More if Desired)

Instructions

  1. Prepare the breading mixture: In a bowl, whisk together the egg and milk to create an egg wash. Spread Tony’s Seasoned Fish Fry Mix evenly onto a plate for breading.
  2. Bread the catfish fillets: Pat the catfish fillets dry to ensure the coating sticks properly. Dip each fillet into the egg and milk mixture, coating both sides thoroughly. Then, coat the fillet with the fish fry mix on both sides, repeating two to three times for a crispy exterior.
  3. Heat the oil and fry the catfish: Heat a skillet over medium-high heat and add the vegetable oil, enough to cover the skillet for even frying. When the oil is hot, add the breaded catfish fillets carefully, avoiding overcrowding. Cook in batches if necessary. Fry the fillets until they turn golden brown and reach an internal temperature of 145°F, flipping to cook both sides evenly. Remove from skillet and set aside.
  4. Make the remoulade sauce: In a small bowl, combine mayonnaise, lemon juice, Dijon mustard, sweet pickle relish, crushed garlic, and Tony’s Original Creole Seasoning. Mix thoroughly to blend all the flavors into a smooth sauce.
  5. Assemble the sandwich: Split each French baguette lengthwise without cutting all the way through. Layer the fried catfish fillets on the bottom half, then add shredded lettuce and sliced tomatoes on top. Drizzle generously with the prepared remoulade sauce over the fillings.
  6. Serve and enjoy: Close the sandwich, cut if desired, and serve immediately for a delicious, crispy, and flavorful Po’ Boy experience.

Notes

  • Ensure the vegetable oil covers the entire skillet so the breaded catfish sears evenly on all sides.
  • If cooking multiple batches, add more oil as needed to maintain frying temperature.
  • The remoulade sauce is mild with the recommended amount of Creole seasoning; increase seasoning for a spicier kick.
  • Do not overcrowd the skillet when frying to ensure crispiness and even cooking.
  • Patting the catfish dry before breading helps the coating adhere better and prevents sogginess.

Keywords: Fried Catfish Po’ Boy, Creole Catfish Sandwich, Cajun Po’ Boy, Fried Fish Sandwich, Louisiana Po’ Boy, Catfish Recipe

Find it online: https://foodiecara.com/fried-catfish-po-boy-recipe/