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The Fried Catfish Po’ Boy is a classic Southern sandwich that combines crispy, golden catfish fillets with bold Cajun flavors. Paired with a tangy remoulade sauce and crunchy sliced dill pickles, it offers a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- Vegetable oil for frying
- 4 French baguette rolls or hoagie buns
- Sliced dill pickles
For the Cajun Remoulade
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon Cajun seasoning
- 1 tablespoon chopped pickle relish
- 1 teaspoon lemon juice
Preparation
Start by preparing the remoulade sauce. In a small bowl, mix mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, pickle relish, and lemon juice. Stir well and refrigerate until ready to serve.
Next, prepare the catfish. In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and pepper. Dredge each fillet in the mixture, pressing lightly to adhere.
Heat vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
While the fish is frying, slice the baguette rolls and toast lightly if desired. Spread a generous amount of Cajun remoulade on each roll. Layer the fried catfish fillet on the bottom half of each bun.
Add sliced dill pickles on top of the fish, then cover with the top half of the bun. Serve immediately with extra remoulade on the side.
Enjoy Your Po’ Boy!
This Fried Catfish Po’ Boy is a flavorful taste of the South, combining crispy fish with spicy remoulade and crunchy pickles. It’s perfect for a hearty lunch or a casual dinner with friends.