Fried Catfish Po-Boy is a deliciously crispy sandwich hailing from the heart of New Orleans. This iconic dish features tender, flaky catfish fillets, perfectly seasoned and fried until golden brown, all nestled between two slices of crusty French bread. Topped with fresh lettuce, tomatoes, and a zesty remoulade sauce, this po-boy is not just a meal; it’s an experience that brings a taste of Louisiana straight to your table. The combination of flavors and textures, along with the satisfying crunch of the fried fish, makes this dish a must-try for seafood lovers and po-boy enthusiasts alike.
Why You Will Love This Recipe
You will absolutely adore this Fried Catfish Po-Boy for several reasons. First and foremost, the flavor is incredible: the catfish is marinated and seasoned to perfection, with the frying process sealing in all the juiciness and flavor. Not only is it delicious, but it’s also ridiculously easy to whip up at home, making it ideal for a casual weeknight dinner or a laid-back weekend gathering. This recipe fits well into a Southern-inspired lifestyle, and it’s perfect for those who appreciate comfort food that is both satisfying and soulful. Plus, the option to customize your toppings means you can make it your own!
Tips and Tricks
- Marinate for Maximum Flavor: Allow the catfish to marinate in the buttermilk and seasonings for at least 30 minutes (or even overnight) to enhance the flavor.
- Double-Dip for Extra Crunch: For an ultra-crispy crust, consider double-dipping the fish in the seasoned cornmeal mixture before frying.
- Keep Oil Temperature Steady: Use a thermometer to maintain the oil temperature between 350°F to 375°F. This ensures a perfectly fried exterior without greasy fish.
- Use a Cast Iron Skillet: A cast iron skillet is ideal for frying, as it retains heat well and provides an even cooking surface.
Make Ahead Tips
To save time, you can marinate the catfish fillets the night before. This not only speeds up the cooking process but also allows the flavors to develop further. Additionally, you can prepare the remoulade sauce in advance and store it in the refrigerator for up to 3 days. Store any leftover fried catfish in an airtight container for up to 2 days, but keep in mind that the bread will soften over time, so it’s best enjoyed fresh!
Recipe Variations
- Spicy Option: Add cayenne pepper to the cornmeal mixture for a spicy kick!
- Alternate Proteins: Swap out catfish for shrimp or even chicken breast for a different take on the po-boy.
- Baked Version: For a healthier alternative, try baking the catfish instead of frying it. Coat the fillets with the same seasoned cornmeal and bake at 425°F until crispy.
- Vegan Version: Use crispy tofu or eggplant slices as a substitute for catfish, and make a vegan remoulade with cashew cream.
How to Serve
To serve this Fried Catfish Po-Boy, slice the French bread lengthwise and generously fill it with the fried catfish. Top with shredded lettuce, fresh tomato slices, and a generous drizzle of remoulade. For an added touch, garnish with pickles or sliced jalapeños for a burst of flavor. Serve it with a side of crispy French fries or coleslaw for a true Southern experience.
Pairing Suggestions
Pair your Fried Catfish Po-Boy with a chilled glass of sweet tea or a light lager for a refreshing complement. For a more robust pairing, consider a fruity white wine like Sauvignon Blanc. As for sides, consider serving with classic Southern coleslaw or potato salad. For dessert, a slice of pecan pie or beignets would round out a perfect meal.
How to Store
Store any leftover fried catfish po-boys in the refrigerator in an airtight container for up to 2 days. If you have leftover fried catfish, keep the fish and bread separate to maintain the bread’s crispiness. The fish can also be frozen for up to 3 months; reheat in the oven to restore some of its original crunch.
Equipment Needed
- Cast Iron Skillet: Ideal for frying, though a deep fryer or a heavy-bottomed pot will suffice.
- Thermometer: To check oil temperature for frying.
- Mixing Bowls: For marinating and coating the fish.
- Tongs: For flipping and removing the fish from the oil safely.
Dietary Adaptations
To make this recipe dairy-free, replace buttermilk with unsweetened almond milk mixed with a splash of vinegar. For a gluten-free version, use gluten-free breadcrumbs instead of cornmeal and ensure the bread is gluten-free. For a vegan adaptation, replace the catfish with marinated tofu or tempeh, and make a vegan remoulade using cashew cream or tahini.
Seasonal Adaptations
In the summer, use ripe heirloom tomatoes for a juicier, more flavorful addition. In the winter, consider using pickled vegetables as a tasty topping for a tangy contrast to the fried fish. Fresh herbs, such as cilantro or parsley, can also be added seasonally for extra freshness.
Recipe FAQs
- Can I use frozen catfish? Yes, just ensure to thaw it completely before marinating and frying.
- What can I substitute for cornmeal? You can use breadcrumbs or a mixture of flour and breadcrumbs for a different texture.
- How long should I fry the catfish? Generally, about 3-4 minutes per side, but always check for golden-brown color and an internal temperature of 145°F.
- Can I make this ahead of time? Yes, you can marinate the catfish and prepare the remoulade in advance.
How To Make Fried Catfish Po-Boy
Fried Catfish Po-Boy
Fried Catfish Po-Boy is a deliciously crispy sandwich hailing from the heart of New Orleans.
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- Oil for frying
- 2 French rolls
- Shredded lettuce
- Sliced tomatoes
- Remoulade sauce
Instructions
- Marinate the Catfish: In a bowl, combine the buttermilk, salt, and pepper. Submerge the catfish fillets in the mixture and let marinate for at least 30 minutes.
- Prepare the Coating: In a separate shallow dish, mix the cornmeal, paprika, garlic powder, onion powder, and cayenne pepper.
- Heat the Oil: In a cast iron skillet, heat about 1 inch of oil over medium-high heat until it reaches 350°F.
- Coat the Catfish: Remove catfish from the buttermilk and allow excess to drip off. Dredge each fillet in the cornmeal mixture, pressing to adhere.
- Fry the Catfish: Carefully place the coated catfish fillets in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Assemble the Po-Boy: Slice the French rolls. Place the fried catfish fillet inside, and top with shredded lettuce, sliced tomatoes, and a generous drizzle of remoulade sauce.
- Serve: Enjoy your Fried Catfish Po-Boy fresh and hot!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 891Total Fat 37gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 26gCholesterol 194mgSodium 996mgCarbohydrates 73gFiber 8gSugar 9gProtein 66g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making a Fried Catfish Po-Boy is a delightful journey into the heart of Southern cuisine. The combination of crispy fried fish, fresh toppings, and zesty sauce is sure to impress anyone who takes a bite. Whether you’re sharing it with friends or enjoying it solo, this po-boy brings comfort and joy to any meal. So roll up your sleeves, gather your ingredients, and get ready to savor a taste of New Orleans right in your kitchen!
