Have you ever tried catfish? If not, these crispy fried catfish po’boys with homemade remoulade are the perfect introduction. And if you’re already a fan, prepare for a sandwich that’ll rival your favorite seafood shack’s version.
In the South, this river fish has been a staple for generations, prized for its sweet, mild flavor and perfect frying qualities. When nestled in a soft roll with tangy remoulade sauce, it creates a textural masterpiece that every home cook should experience.
The beauty of a catfish po-boy lies in its perfect contrasts – crispy battered and fried fish against pillowy bread, with creamy remoulade cutting through it all. This iconic New Orleans sandwich emerged as a humble meal for laborers (the “poor boys”) but has since become a celebrated part of Southern culinary heritage.
Ingredients
- Catfish fillets: The star of the show, catfish provides a mild, sweet flavor that’s perfect for frying. It’s firm yet flaky texture makes it ideal for holding up to the crunch of the batter. Substitute: If catfish isn’t your catch, feel free to use cod or tilapia for a similar taste and texture.
- Jalapeño and Scallions: These bring a bold, sharp edge to the creamy remoulade sauce, offering a heat that contrasts beautifully with the fish. Substitute: For less heat, green bell peppers can work in place of jalapeños.
- Mayo and Lemon Juice: The base of the remoulade, giving it a creamy, tangy kick that complements the fish.
- Pickling Liquid and Pickles: These ingredients boost the tanginess of the sauce, adding a layer of flavor that enhances the overall savoriness. Substitute: In a pinch, capers or a dash of vinegar can mimic the pickled brightness.
- Chipotle Mustard or Creole Mustard: Introduces a smoky, spicy layer to the sauce, enriching the complexity of the sandwich. Substitute: Dijon mustard mixed with a touch of smoked paprika can be used as an alternative.
- Parsley: Fresh parsley in the remoulade adds a burst of freshness and color, balancing the heavier flavors.
- Instant Flour: Used for its fine texture, it creates a light, crispy coating on the fish, ensuring that every bite is perfectly crunchy. Substitute: Cornmeal or a fine grind of corn flour can offer a different yet equally satisfying texture.
- Vegetable Oil: A neutral oil is ideal for frying, letting the natural flavors of the fish and the seasoning take center stage.
- Rolls, Butter, Tomato, Celery, and Additional Scallions: These elements come together to build the final sandwich, each adding texture and freshness that round out the meal. The buttered rolls provide a soft yet firm base, tomatoes add juiciness, and celery introduces a subtle crunch.
How to make a Catfish Po’Boy Sandwich
- Prepare the Remoulade: Blend together jalapeños, scallions, mayo, mustard, pickles, and seasonings until smooth. Chill to let flavors meld.
- Fry the Catfish: Make the fish fry mix and coat the fish, then fry until golden and crispy.
- Assemble the Po’Boys: Spread the remoulade on toasted rolls, add the fried catfish, and top with garnishes like shaved celery and scallions.
Girl Carnivore Expert Tips
- Coating: Chill the catfish after it’s been coated in the seasoning mix for at least 30 minutes in the fridge to enhance the flavors.
- More Spice: Add a sprinkle of cajun seasoning to the batter for a little extra zest.
- Serving: Provide additional hot sauce or lemon wedges on the side with the poboys for an extra flavor boost. Everyone can jazz them up as desired.
How to Serve
Pair these New Orleans po-boy sandwiches with a side of crispy fries or a light coleslaw to balance out the flavors. And to be honest, we’ve never seen po’boys without a pile of fried okra or hushpuppies, too. They’re perfect for a casual dinner or a festive gathering.
Storing and Reheating
- Storage: Keep any leftovers in the refrigerator for up to two days.
- Reheating: Reheat in a pan over medium heat to keep the catfish crispy.
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Fried Catfish Po’boy Recipe with Spicy Remoulade Sauce
Craving authentic Southern flavor? Our fried catfish po'boy delivers crispy, perfectly seasoned fish on a soft roll, topped with tangy homemade remoulade.
Ingredients
For the Remoulade Recipe
- 1 jalapeno pepper seeds removed, roughly chopped
- 2 scallions green parts only, roughly chopped
- 1/3 cup mayo
- 1 tsp lemon juice
- 2 tbsp pickling liquid
- 1 oz pickles 3 or 4 pickle slices
- 2 tbsp Chipotle Mustard or Creole mustard
- handful of fresh parsley
- salt and pepper to taste
For the Fried Catfish
- Peanut oil for frying
- 1 lbs catfish cut into 1/2″ portions
- 2 eggs whisked
- 1/2 cup instant flour or cornmeal
To make the Po Boy Sandwiches
- 4 rolls
- 2 tbsp unsalted butter
- tomato
- celery shaved
- scallions thinly sliced
Instructions
Make the Remoulade Sauce
- Add the jalapeno pepper, scallions, mayo, lemon juice, pickling liquid, pickles, mustard, and parsley to a blender and pulse until almost smooth. (We pulse to leave some texture).
- Season with salt and pepper to taste. Cover and chill in the fridge until ready to use.
Fry the Catfish
- When ready to cook catfish, heat enough oil to fill a large Dutch oven 2 inches.
- Set up your dredging station with the eggs in one dish and flour in another.
- When the oil reaches 350 degrees F, work in batches coating the fish in the egg, draining excess and dredging in the flour.
- Place each piece in the oil and fry for 5 to 7 minutes, until cooked through.
- Remove the catfish bites from oil with a slotted spoon and place on a paper towel lined plate to drain.
Assemble the Sandwiches
- Toast the rolls in a hot pan or griddle with the melted butter until golden brown.
- Spread the remoulade over the rolls, pile high portions of the fried fish and serve with sliced tomato, shaved celery, and sliced scallions. Add a dash of hot sauce, if desired.
Notes
- Coating: Chill the catfish after it’s been coated in the seasoning mix for at least 30 minutes in the fridge to enhance the flavors.
- More Spice: Add a sprinkle of cajun seasoning to the batter for a little extra zest.
- Serving: Provide additional hot sauce or lemon wedges on the side. Everyone can jazz them up as desired.
Adapted From: Food Network Magazine Aug/Sep 2009
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 48g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 171mg | Sodium: 1116mg | Potassium: 525mg | Fiber: 3g | Sugar: 6g | Vitamin A: 537IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 12mg
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Yep, eels are fish. But anglerfish is uglier. :p
I need to try this… I always thought catfish tastes a lot like mud, but maybe once it’s fried it won’t be so bad…