Name: Crispy Cajun Catfish Po' Boy
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Cuisine: International
Ingredients: 1 ½ cups mayonnaise; ⅓ cup heavy cream; 1 tsp garlic powder; 1 tsp Louisiana hot sauce or Tabasco; 1 tsp sweet pickle relish; 2 tsp Cajun seasoning, such as Slap Ya Mama Cajun seasoning; 1 tbsp sweet paprika; ¼ cup creole mustard, spicy brown mustard, or Dijon mustard; 2 tsp horseradish; 3 tbsp green onions, thinly sliced; ½ cup celery, minced; ¼ tsp cayenne pepper, plus more to taste; Canola oil for frying, approximately 3-4 cups; 3 lb catfish fillets; 2 cups yellow cornmeal; 1 tbsp Cajun seasoning; 1 tsp cayenne pepper; 4 large eggs; 1 tsp water; 2 loaves French bread; 3 cups iceberg lettuce, shredded; 1 cup dill pickle rounds; 3 medium beefsteak tomatoes, sliced; 1 medium onion, sliced into rings

Crispy Cajun Catfish Po' Boy

A classic New Orleans po' boy sandwich with double-coated crispy fried catfish, tangy remoulade, and fresh crunchy toppings.

Prep30 min

Cook30 min

Total1h

DifficultyMedium

Servings6

This fish po' boy brings the bold flavors of Cajun cooking right to your table. The catfish gets a double coating of seasoned cornmeal for an extra-crispy crust that stays crunchy even after being piled high with toppings.

The remoulade sauce is the real star here—creamy, spicy, and packed with Creole mustard, horseradish, and a kick of cayenne. Pile everything onto a crusty French loaf with shredded lettuce, ripe tomatoes, pickles, and onions for a sandwich that's messy, satisfying, and unforgettable.

Method

Place a wire rack over a baking sheet and set aside.
In a small bowl, mix together the mayonnaise, heavy cream, garlic powder, hot sauce, sweet pickle relish, Cajun seasoning, paprika, mustard, horseradish, green onions, celery, and cayenne pepper. Taste and adjust the cayenne if you like it spicier. Set the remoulade aside.
In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl, whisk the eggs with the water. Set both bowls side by side.
Coat each catfish fillet first in the cornmeal mixture, then dip into the egg mixture, letting excess drip off, and finally coat again in the cornmeal mixture for a double crust. Place the breaded fillets on the prepared rack.
Pour enough canola oil into a large Dutch oven or heavy skillet to reach at least 3 inches deep. Heat over medium-high heat until the oil reaches 350°F on a thermometer.
Carefully lower the breaded fillets into the hot oil, a few at a time, without crowding. Fry until golden brown and crisp, about 3 to 4 minutes per side, flipping once. Adjust time based on fillet thickness.
Split the French loaves lengthwise. Spread the remoulade generously on both cut sides. Layer with shredded lettuce, pickle rounds, tomato slices, onion rings, and the fried fish. Repeat to make all sandwiches.
Cut each sandwich into portions and serve immediately with fries, chips, or a salad.

💡 Tips

For extra crunch, let the breaded fillets rest on the rack for 10 minutes before frying.
If you don't have a thermometer, test the oil by dropping a pinch of cornmeal; it should sizzle immediately.
Serve the po' boys right away so the bread stays crisp and the fish remains crunchy.

Inspired by a recipe from Simply Recipes

Crispy Cajun Catfish Po' Boy

Ingredients

Remoulade Sauce

For Frying and Assembly

Method

💡 Tips

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