Catfish Po Boy: 5 Delicious Tips for Crispy Southern Sandwiches

Name: Catfish Po Boy – A Real Louisiana Classic with Crunch and Kick
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southern
Ingredients: 4 catfish fillets (boneless, skinless); 1 egg + a dash of hot sauce; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 tsp paprika; 1/2 tsp lemon pepper; 1 tsp Cajun or Creole seasoning; Salt & pepper to taste; Oil for frying; 2–3 French bread Po Boy rolls or Cajun style hoagie rolls; Homemade remoulade sauce; Shredded lettuce; Sliced tomatoes

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Let me take you to a humid summer day in Baton Rouge. I’m standing barefoot in my grandma’s kitchen, and the smell of frying catfish hits me like jazz in the Quarter—bold, loud, and unforgettable. That was my first real Catfish Po Boy, the Louisiana Po Boy recipe that ruined me for bland sandwiches forever.

Fast forward to today—I’ve tested this thing a dozen ways. I’m talking crispy Cajun cornmeal crusted catfish, tangy homemade remoulade sauce, and traditional Po Boy bread that soaks up flavor without falling apart. This is the authentic Po Boy recipe that does justice to the name.

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Want to build the full Louisiana experience? Pair this with:

Po Boy Ingredients

Fish Fillets

For the fish (this is the soul of your Southern seafood sandwich):

4 catfish fillets (boneless, skinless)
1 egg + a dash of hot sauce (binds that crust like glue)
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp lemon pepper
1 tsp Cajun or Creole seasoning (your Cajun catfish sandwich flavor punch)
Salt & pepper to taste
Oil for frying (neutral, high smoke point)

Sandwich Assembly

2–3 French bread Po Boy rolls or Cajun style hoagie rolls
Homemade remoulade sauce
Shredded lettuce
Sliced tomatoes

These are your classic Po Boy ingredients—nothing fancy, everything flavorful.

How to Make Catfish Po Boys

1. Prep Your Station

Pat your fillets dry. Seriously, do this. Moisture is the enemy of browning.
Beat the egg with hot sauce in one bowl. Mix cornmeal, flour, and all spices in another. That cornmeal mix? That’s where the crunch lives.

2. Bread the Fish

Dip fillets in the egg mixture, then coat in the cornmeal-flour blend. Shake off extra. Most people pack it too thick—it’ll flake off in the oil.

3. Fry Like a Pro

Heat oil to 350°F. Don’t eyeball it—use a thermometer.
Lower the fish in gently. Fry in batches—don’t overcrowd your pan—it’ll steam, not sear.
Cook 3–4 minutes per side, until golden and crispy. Let them drain on a wire rack. Not paper towels. Not a plate. A wire rack.

4. Build the Sandwich

Toast your bread lightly—crisp shell, pillowy inside is what makes the New Orleans style sandwich legit.
Smear remoulade sauce on both sides.
Lay in your crispy fillet, lettuce, and tomato.

Boom. That’s a crispy fish sandwich that hits every note.

How to Keep the Fish Crispy

This is where things go wrong for a lot of folks. You nailed the crust—don’t blow it now.

Do:

Use a wire rack to drain
Keep the fish warm in a low oven (200°F) if not serving right away
Toast your bread to block sogginess

Don’t:

Stack fillets (they’ll steam and soften)
Put hot fish on cold bread
Sauce it too early—assemble right before serving

Want that fried seafood sub crunch from start to finish? Follow these rules.

If you’re digging this Catfish Po Boy, here are more kitchen hits from my blog that pair perfectly or riff on similar Southern flavors:

Bookmark these—because once you master the Southern seafood sandwich, there’s a whole world of flavor waiting in your kitchen.

FAQ and Pro Tips

Can I air fry the fish?

You can. Spray lightly with oil and cook at 400°F for 10 minutes, flipping halfway. You’ll get a healthier easy fish sandwich recipe, but you’ll miss that deep-fried magic.

What’s the best bread?

Use traditional Po Boy bread—crusty outside, soft inside. French baguette or Cajun style hoagie rolls are solid backups. No burger buns. This ain’t that.

How to make it spicy?

Crank up the Cajun seasoning. Add cayenne to the flour mix. Or blend some hot sauce into the remoulade. That’s how you get a spicy fried fish sandwich with personality.

Can I freeze it?

You can freeze battered (unfried) fillets—just thaw and fry when ready. Cooked fillets? Not ideal for freezing. If you must, reheat in an air fryer. Still, fresh is best.

What kind of sauce to use?

Homemade remoulade sauce—no question. It’s the cornerstone of any authentic Po Boy recipe. Tangy, creamy, with a little heat. You could use tartar, but why cheat yourself?

Serving Suggestions

Balance all that crunch and spice with these sides:

Cajun French Fries – spicy and crisp
Southern Coleslaw – creamy cool contrast
Air Fryer Onion Rings – a lighter crunch
Chicken Macaroni Salad – mellow and nostalgic

This combo turns your hoagie with fried catfish into a full-on Southern comfort food feast.

Southern fried catfish sandwich with tomato, lettuce, and remoulade on toasted roll

Conclusion + Call to Action

There it is. You’ve got the fish, the fry, the sauce, and the bread—everything a homemade Catfish Po Boy needs to be the best Po Boy sandwich you’ve ever made.

Don’t just read this—cook it. Taste the crunch. Feel that Cajun heat. And when someone asks where you bought it, just smile and say, “Right here.”

Try this out and let me know how it turned out—or better yet, subscribe for more Southern seafood sandwich goodness. Want visual inspiration or more recipes like this? Follow me on Pinterest where I share all my kitchen hits.

This is the Catfish Po Boy I want to eat. Let’s make it yours next.

Catfish Po Boy – A Real Louisiana Classic with Crunch and Kick

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