📝 About This Recipe
Transport your taste buds to the vibrant streets of the French Quarter with this quintessential Cajun classic. This Po'boy features farm-raised catfish fillets dredged in a seasoned cornmeal crust, fried until golden-shatteringly crisp, and nestled inside a light, airy French baguette. Topped with a spicy, tang-forward homemade Remoulade sauce and crisp 'dressed' vegetables, it’s a masterclass in texture and soul-satisfying Southern flavor.
🥗 Ingredients
The Catfish & Marinade
- 1.5 pounds Catfish fillets (cut into 2-inch wide strips)
- 1 cup Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (Louisiana-style like Crystal or Tabasco)
- 1 tablespoon Yellow mustard
The Breading
- 1.5 cups Yellow cornmeal (fine ground)
- 1/2 cup All-purpose flour
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 1 teaspoon Garlic powder
- 1/4 teaspoon Cayenne pepper (optional for extra heat)
Creole Remoulade Sauce
- 3/4 cup Mayonnaise (Duke's or Hellmann's)
- 2 tablespoons Whole grain Creole mustard (or spicy brown mustard)
- 1 teaspoon Prepared horseradish (drained)
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Capers (finely minced)
Assembly (The 'Dressings')
- 2 12-inch pieces French bread loaves (crusty outside, soft inside)
- 2 cups Shredded iceberg lettuce (cold and crisp)
- 2 Vine-ripened tomatoes (thinly sliced)
- 1/2 cup Dill pickle chips
- 1 quart Vegetable oil (for frying)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, and mustard. Submerge the catfish strips in this mixture, ensuring they are well coated. Let them marinate in the refrigerator for at least 20 minutes.
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2
While the fish marinates, prepare the Remoulade. In a small bowl, combine mayonnaise, Creole mustard, horseradish, smoked paprika, and minced capers. Mix until smooth, then refrigerate to let flavors marry.
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3
In a shallow dish or gallon-sized zip-top bag, whisk together the cornmeal, flour, Cajun seasoning, garlic powder, and cayenne pepper.
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4
Fill a heavy-bottomed Dutch oven or deep skillet with about 2 inches of vegetable oil. Heat the oil to 360°F (180°C). Use a deep-fry thermometer to ensure accuracy.
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5
Remove a few pieces of catfish from the buttermilk, letting the excess drip off. Dredge them thoroughly in the cornmeal mixture, pressing down firmly so the breading adheres.
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6
Carefully lower the breaded fish into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy fish.
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7
Fry the catfish for 3-5 minutes, turning once, until the exterior is a deep golden brown and the fish flakes easily with a fork.
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8
Remove the fish using a slotted spoon or spider and drain on a wire rack set over a paper-towel-lined baking sheet. Immediately sprinkle with a tiny pinch of salt while hot.
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9
Slice your French bread loaves lengthwise, leaving one side attached like a hinge. Optional: Lightly toast the inside of the bread under a broiler for 1 minute.
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10
Slather a generous amount of Remoulade sauce on both the top and bottom insides of the bread.
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11
Layer the bottom of the bread with a thick bed of shredded iceberg lettuce, followed by several slices of tomato and dill pickles.
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12
Pile the hot, crispy catfish strips onto the dressed bread. Close the sandwich, cut it in half diagonally, and serve immediately while the fish is piping hot.
💡 Chef's Tips
Always use a thermometer to keep your oil at 360°F; if it's too cold, the breading absorbs oil, but if it's too hot, the outside burns before the fish cooks. Draining the fried fish on a wire rack instead of directly on paper towels prevents the bottom from getting soggy. If you can't find authentic New Orleans French bread, look for a 'Banh Mi' style baguette or a very light Italian loaf. For the best flavor, make the Remoulade sauce a day in advance to let the spices fully develop. Don't over-marinate the fish in buttermilk for more than 2 hours, or the acid will begin to break down the delicate texture of the catfish.
🍽️ Serving Suggestions
Serve with a side of Zapp's Cajun Crawtator potato chips for an authentic NOLA experience. Pair with a cold Abita Amber beer or a sweet Southern iced tea with lemon. A side of creamy vinegar-based coleslaw helps cut through the richness of the fried fish. Offer extra hot sauce on the table for those who want to kick the heat up a notch. Finish the meal with a warm beignet dusted in powdered sugar.