Fried Catfish Po’boys with Spicy Remoulade Sauce

Try these Fried Catfish Po’boys with Spicy Remoulade Sauce and bring a classic southern sandwich home tonight!

Fried well with a crispy outer crunch and moist fish on the inside, you won’t even care that catfish may be one of the ugliest freshwater fish there are.


- Vegetable oil - Jalapeno pepper - Scallions  - Mayo - Lemon juice - Pickling liquid - Pickles - Chipotle Mustard - Parsley - Catfish


Add the jalapeno pepper, scallions, mayo, lemon juice, pickling liquid, pickles, mustard, and parsley to a blender and pulse until almost smooth.

Season with salt and pepper to taste.

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 from oil with a slotted spoon and place on a paper towel lined plate to drain.

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