Catfish Po' Boy

Name: Catfish Po' Boy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1.5 lbs catfish fillets, cut into 4-inch pieces; 1 cup fine yellow cornmeal; 1/3 cup all-purpose flour; 1 tsp garlic powder; 1 tsp smoked paprika; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 1 cup buttermilk; 2 cups vegetable oil (for frying); 4 rolls soft French rolls or hoagie rolls, split and lightly toasted; 2 cups shredded iceberg lettuce; 2 medium ripe tomato, thinly sliced; 1/2 cup dill pickle slices; 1/3 cup mayonnaise; 2 tsp Dijon mustard; 2 tsp hot sauce (such as Crystal or Tabasco); 2 tsp fresh lemon juice

A Southern classic featuring golden cornmeal-crusted catfish fillets tucked into a soft French roll and dressed with cool remoulade, shredded lettuce, tomato, and pickles.

35 minMediumServes 4640 cal/serving

Southern AmericanLunchStovetopPescatarianHigh FiberHigh ProteinHalal-friendlyLow-SodiumPork-FreeAlcohol-Free

Ingredients

1.5 lbs catfish fillets, cut into 4-inch pieces
1 cup fine yellow cornmeal
1/3 cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
1.5 tsp salt
1/2 tsp black pepper, freshly ground
1 cup buttermilk
2 cups vegetable oil (for frying)
4 rolls soft French rolls or hoagie rolls, split and lightly toasted
2 cups shredded iceberg lettuce
2 medium ripe tomato, thinly sliced
1/2 cup dill pickle slices
1/3 cup mayonnaise
2 tsp Dijon mustard
2 tsp hot sauce (such as Crystal or Tabasco)
2 tsp fresh lemon juice

Instructions

1

Make the remoulade: stir together 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp hot sauce (such as Crystal or Tabasco), and 2 tsp fresh lemon juice in a small bowl. Season with a pinch of salt. Refrigerate until ready to use.
2

Pat 1.5 lbs cut into 4-inch pieces catfish fillets dry with paper towels. Pour 1 cup buttermilk into a shallow dish. In a separate shallow dish, whisk together 1 cup fine yellow cornmeal, 1/3 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1.5 tsp salt, and 1/2 tsp freshly ground black pepper.
3

Dip each piece of catfish in the buttermilk, letting excess drip off, then dredge in the cornmeal mixture, pressing to adhere. Set on a wire rack.
4

Heat 2 cups vegetable oil (for frying) in a large, heavy skillet (cast iron works best) over medium-high heat until it reaches 360°F (182°C). Carefully add the fish pieces, working in batches to avoid crowding.
5

Fry the catfish until golden brown and cooked through to an internal temperature of 145°F (63°C), about 3-4 minutes per side. Transfer to a paper towel-lined plate.
6

Spread the remoulade generously on both cut sides of each 4 rolls split and lightly toasted soft French rolls or hoagie rolls.
7

Layer 2 cups shredded iceberg lettuce, 2 medium thinly sliced ripe tomato, and 1/2 cup dill pickle slices on the bottom half of each roll. Top with the fried catfish. Close the sandwiches and serve immediately.

Questions

Can I make Catfish Po' Boy dairy-free?

Yes. The dairy in this entry is 1 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Catfish Po' Boy gluten-free?

Yes. The gluten in this entry is 1/3 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Catfish Po' Boy keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Catfish Po' Boy?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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