Catfish Po' Boy Recipe: A Taste of Southern Comfort

​If you're looking to bring a bit of Southern charm to your kitchen, the Catfish Po' Boy is the ultimate choice. This beloved sandwich, with its crispy fried catfish, zesty toppings, and soft French bread, is a testament to the simple yet delicious culinary traditions of Louisiana. Let’s dive into the recipe and explore the history behind this iconic dish, plus a few pro tips for perfecting your fried catfish.

The Story of the Po' Boy
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The Po' Boy sandwich originated in New Orleans during the streetcar strike of 1929. Brothers Benny and Clovis Martin, former streetcar conductors turned restaurateurs, sought to support striking workers by offering affordable sandwiches. They filled French bread with inexpensive yet satisfying ingredients like roast beef and gravy or fried seafood. As the legend goes, when workers came to their shop, the Martins would call out, "Here comes another poor boy!" The name stuck, and over the years, the Po' Boy became a symbol of New Orleans’ culinary ingenuity and generosity.

Ingredients:
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Catfish seasoned with:

1 tbsp Creole
1tbsp Oregano
1tbsp Old Bay
1tbsp Garlic powder
1tbsp Onion powder
1tbsp Cajun seasoning

Marinade:
1 cup Buttermilk
​1 teaspoon hot sauce

Breading:
2-3 cups of yellow cornmeal
2tbsp All-purpose flour
1/2 tbsp lemon pepper seasoning

Frying:
2 quarts vegetable oil for frying

For the Sandwich:

• 4 French bread rolls or hoagie buns
• Lettuce leaves
• Tomato slices
• Dill pickles
• Remoulade sauce or mayonnaise 
• Baked Potato chips 

​Instructions:

1. Season the Catfish thoroughly with all listed ingredients.

2. Marinate the Catfish: In a large bowl, combine buttermilk and hot sauce. Add the catfish fillets and let them marinate for at least 30 minutes to tenderize and infuse flavor.

3. Prepare the Coating: In a shallow dish, mix cornmeal, flour, and lemon pepper seasoning.

4. Bread the Catfish: Remove the catfish from the marinade, allowing excess liquid to drip off. Coat each fillet in the cornmeal mixture, pressing gently to ensure an even coating.

5. Fry the Catfish: Heat about an inch of vegetable oil in a heavy skillet over medium-high heat. Fry the fillets in batches for 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
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6.Assemble the Po' Boy: Slice the French bread rolls lengthwise and lightly toast them. Spread remoulade sauce or mayonnaise on both sides. Layer lettuce, tomato slices, and pickles, then top with a crispy catfish fillet. Serve immediately and enjoy!

*Bonus- Make the Remoulade Sauce: In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, Cajun seasoning, garlic, and pickle relish. Stir until well combined. Refrigerate until ready to use.

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​Tips for Frying the Best Catfish

1. Use Fresh Catfish: Fresh catfish has a mild, clean flavor that’s perfect for frying. If possible, purchase from a reputable seafood market.
2. Don’t Skip the Buttermilk: Marinating the fillets in buttermilk tenderizes the fish and helps the coating adhere.
3. Season Generously: The seasoning mix is key to a flavorful crust, so don’t skimp on the spices.
4. Maintain the Right Oil Temperature: Keep the oil at 350°F for a crispy, golden crust. Use a thermometer to monitor the heat.
5. Work in Batches: Overcrowding the pan will lower the oil temperature and result in soggy fish.

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