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Fish Po’ Boy
Fish Po’ Boy
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in a classic New Orleans fish po' boy with crispy fried catfish, lettuce, tomatoes, pickles, onions, and zesty remoulade.
Ingredients:
  • 4 large eggs
  • For the remoulade sauce
  • 1 1/2 cups mayonnaise
  • 1/3 cup heavy cream
  • 1 teaspoon Louisiana hot sauce or tabasco
  • 1 teaspoon sweet pickle relish
  • 2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning
  • 1 tablespoon sweet paprika
  • 1/4 cup creole mustard , spicy brown mustard, or Dijon mustard
  • 2 teaspoons horseradish
  • 3 tablespoons green onions, thinly sliced
  • 1/2 cup celery, minced
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • For the catfish
  • Canola oil for frying, approximately 3-4 cups
  • 3 pounds catfish fillets
  • 2 cups yellow cornmeal
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1 teaspoon water
  • To serve
  • 2 loaves of French bread
  • 3 cups iceberg lettuce, shredded
  • 1 cup Dill pickle rounds
  • 3 beefsteak tomatoes, sliced
  • 1 onion, sliced into rings
Instructions:
  • Prepare a baking rack over a sheet pan and keep it ready.
  • Prepare the remoulade sauce by mixing together mayonnaise, heavy cream, garlic powder, hot sauce, sweet relish, Slap Ya Mama seasoning, paprika, mustard, horseradish, green onions, celery, and cayenne pepper in a bowl. Adjust seasoning with more cayenne pepper to taste. Keep aside for later use.
  • Prepare dredging station: Mix cornmeal, Cajun seasoning, and cayenne pepper in a large bowl. In another bowl, whisk together eggs and water. Place the bowls side by side, starting with the cornmeal mixture.
  • Coat the fish generously: Start by coating both sides of the fish in cornmeal mixture, then dip it into the egg mixture, allowing excess to drip off. Finish by coating the fish again in the cornmeal mixture to double coat. Place the breaded fish on a baking rack lined sheet pan until ready to fry, repeating for all pieces of fish.
  • Heat at least 3 inches of oil in a large Dutch oven or heavy skillet on medium-high heat until it reaches 350°F.
  • Sear the fish fillets in hot oil until they are perfectly golden brown and crispy, typically 3 to 4 minutes per side, flipping halfway through. Cooking time may vary based on the thickness of the fish, but aim for a beautiful golden color to know it's ready.
  • Prepare the sandwiches by splitting open the French bread. Spread the remoulade on both sides of the bread. Layer with lettuce, pickles, tomatoes, onions, and fried fish. Finish assembling the sandwiches and then cut them into your preferred serving sizes.
  • Enjoy your delicious fish po’ boys with your choice of fries, chips, or a salad! If you loved the recipe, please consider leaving us a rating and comment below!

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