There’s something undeniably enchanting about the crunch of a perfectly fried catfish sandwich. It takes me back to a bustling New Orleans street where the air is filled with the symphony of live jazz and mouthwatering aromas wafting from nearby food stalls. This New Orleans Catfish Sandwich, or Fish Po’ Boy as it’s lovingly called, captures that spirit right in your kitchen.
After a long day of fast food and takeout boredom, I craved something fresh and homemade, something that promised to elevate my dinner game without hours of hassle. This sandwich manages to blend rich flavors and textures effortlessly—not to mention it’s a crowd-pleaser that will impress even the pickiest of eaters. With golden, crispy catfish nestled in a soft baguette, topped with vibrant lettuce, juicy tomatoes, and a tangy homemade remoulade, this dish is sure to become a favorite for those seeking a delightful escape from monotonous meals. Trust me, once you take a bite, you’ll feel like you’ve been transported to the heart of Louisiana!
Why love this Fish Po’ Boy recipe?
Crispy, homemade goodness: This Fish Po’ Boy is a delightful twist on a classic favorite, capturing the authentic taste of New Orleans with every bite.
Flavor explosion: Each layer, from the crunchy catfish to the zesty remoulade, offers a vibrant medley of flavors that dances on your palate.
Easy to make: The straightforward steps ensure you can whip this up quickly, making it perfect for busy weeknights or spontaneous gatherings.
Crowd-pleaser: Whether you’re feeding family or friends, this sandwich is sure to win everyone over, catering to seafood lovers and skeptics alike.
Versatile delight: Feel free to customize your toppings or try different types of fish; this recipe invites your culinary creativity.
Quick cleanup: With just a few simple ingredients and minimal prep, you’ll spend less time in the kitchen and more time enjoying your meal!
Fish Po’ Boy Ingredients
Get ready to dive into the delicious world of this Fish Po’ Boy with these essential ingredients!
For the Fish
• Catfish – 1.25 – 1.5 lbs of catfish fillets will provide the perfect flaky texture for your sandwich.
• Large Egg – 1 egg helps create a rich, adhesive coating for the fish before frying.
• Milk – 1/2 cup adds moisture to the egg mixture, enhancing the overall flavor.
• Tony Chachere’s Seasoned Fish Fry Mix – 1 cup brings that authentic New Orleans spice and crunch to your catfish.
• Vegetable Oil – 2-3 tbsp for frying; ensure the oil is hot to achieve that golden-brown crisp.
For the Sandwich
• French Baguette/Bread – 4 pieces offer the ideal base, perfect for holding all the delicious fillings.
• Lettuce – 2 cups of fresh lettuce adds a crunchy, refreshing contrast to the warm fish.
• Tomatoes – 1-2 ripe tomatoes contribute juiciness and a pop of color to your sandwich.
For the Remoulade
• Mayonnaise – 1/2 cup serves as the creamy base that ties all the flavors together.
• Lemon Juice – 2 tbsp gives a bright, zesty kick that lifts the overall flavor profile.
• Dijon Mustard – 1 tsp brings a subtle tanginess that complements the other ingredients.
• Sweet Pickled Relish – 2 tsp adds a delightful sweetness; consider using dill relish for a different twist.
• Garlic – 1 clove, minced, infuses a savory aroma, enhancing your remoulade.
• Tony Chachere’s Original Creole Seasoning – 1/2 tsp spices things up, giving that unmistakable New Orleans touch to your remoulade.
With these key ingredients for your Fish Po’ Boy, you’re well on your way to an unforgettable homemade experience!
How to Make Fish Po’ Boy
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Whisk Together: In a bowl, whisk the large egg and milk until fully combined. This mixture will help coat your catfish fillets evenly, ensuring a beautiful golden crust.
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Prepare Catfish: Pat the catfish fillets dry with paper towels. Then, dip each fillet into the egg and milk mixture, coating both sides before rolling them in the Tony Chachere’s Seasoned Fish Fry Mix at least two to three times to achieve a hearty crust.
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Heat Skillet: Preheat your skillet on medium-high heat and add 2-3 tablespoons of vegetable oil. Once the oil shimmers, carefully place the breaded catfish in the skillet, ensuring not to overcrowd. Cook until golden brown and crispy, about 3-4 minutes per side, or until the internal temperature reaches 145℉. Then, remove the fish and set aside.
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Mix Remoulade: In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, sweet pickled relish, minced garlic, and Tony Chachere’s Original Creole Seasoning. Mix until all ingredients are well-blended and creamy.
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Assemble Sandwich: Take your French baguette and split it lengthwise. Layer in the crispy catfish, followed by fresh lettuce, sliced tomatoes, and a generous drizzle of the zesty remoulade. Close the sandwich with the top half of the baguette and enjoy!
Optional: Serve your Fish Po’ Boy with a side of crispy fries or a refreshing coleslaw.
Exact quantities are listed in the recipe card below.
What to Serve with Fish Po’ Boy?
Whether you’re planning a cozy family dinner or a gathering with friends, pairing your Fish Po’ Boy complements its vibrant flavors beautifully.
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Crispy French Fries: These classic companions provide a satisfying crunch that echoes the sandwich’s own, creating a delightful texture contrast.
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Tangy Coleslaw: A zesty coleslaw adds a refreshing crunch and a burst of flavors, balancing out the richness of the fried fish and remoulade.
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Sweet Potato Wedges: Their natural sweetness pairs wonderfully with the savory catfish, offering a delightful contrast in taste and color on your plate.
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Corn on the Cob: Grilled or boiled corn with a sprinkle of salt enhances the outdoor vibe while combining perfectly with the sandwich’s flavors.
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Lemonade: A cool glass of freshly squeezed lemonade adds a refreshing tartness that brightens each delicious bite of your Fish Po’ Boy.
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Mango Salsa: The fruity flair of mango salsa introduces a tropical twist, perfectly complementing the spices in the remoulade and fish.
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Key Lime Pie: For dessert, this creamy, tangy delight serves as a refreshing finish to your meal, continuing the bright flavor theme in a sweet way.
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Beer: A crisp lager or a light ale pairs smoothly with the sandwich, complementing the fried catfish and vibrant flavors in your dish.
For the perfect meal, carefully consider how these options will enhance the overall dining experience while bringing everyone together around the table.
Expert Tips for Fish Po’ Boy
Dry Catfish First: Pat the catfish fillets dry to ensure the coating sticks well, preventing it from falling off during frying.
Hot Oil Consistency: Always check the oil temperature before frying; it should shimmer, not smoke, to achieve that golden-brown exterior without burning.
Batch Frying: Avoid overcrowding the skillet while cooking the fish; frying in batches ensures even cooking and crispiness, enhancing your Fish Po’ Boy experience.
Customize Toppings: Feel free to mix up toppings—try adding avocado or spicy pickles to elevate your sandwich game beyond the classic flavors.
Let It Rest: Allow the cooked catfish to rest briefly on paper towels to absorb excess oil, perfecting that crunchy texture you desire.
How to Store and Freeze Fish Po’ Boy
Fridge: Store leftover Fish Po’ Boy components separately in airtight containers for up to 3 days. This keeps the bread from becoming soggy and ensures freshness.
Freezer: For best results, freeze the cooked catfish alone or as part of the sandwich (tightly wrapped) for up to 2 months. Thaw in the fridge before reheating.
Reheating: To reheat, place catfish on a baking sheet in a preheated oven at 350°F until warmed through, about 10-15 minutes. This helps retain the crispy texture of your Fish Po’ Boy.
Remoulade Storage: Extra remoulade can be stored in the fridge for up to a week in a sealed container, making it perfect for drizzling over future meals.
Fish Po’ Boy Variations
Feel free to add your own spin to this recipe, enhancing flavors and textures that will excite your taste buds!
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Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the remoulade for a fiery twist that brings the heat.
Spice lovers will relish in this fiery addition, elevating the sandwich to new levels of zesty excitement. -
Dairy-Free: Substitute the milk with almond or oat milk and use a non-dairy mayonnaise for a lighter option.
This swap ensures you can enjoy the same crispy goodness without compromising your dietary needs. -
Extra Crunch: Include sliced pickles or crunchy slaw as a topping for added texture and a tangy bite.
The extra crunch creates a delightful contrast against the soft baguette and tender catfish, enhancing every bite. -
Herbed Remoulade: Mix fresh dill or parsley into the remoulade for a bright, herbal note that complements the fish beautifully.
The freshness from the herbs adds an aromatic layer, transforming your sandwich into a garden of flavors. -
Different Proteins: Swap the catfish for shrimp or chicken for a new twist on this classic sandwich.
Whether you prefer the delicate flavor of shrimp or the hearty bite of chicken, this recipe invites you to experiment while still keeping that po’ boy charm. -
Sweet & Savory: Add a thin layer of honey or a drizzle of sweet barbecue sauce inside the sandwich to balance the savory flavors.
This unique pairing introduces a whole new depth to your po’ boy experience, creating a memorable meal. -
Gluten-Free: Use gluten-free bread to enjoy this sandwich without the gluten, maintaining all the delicious flavors and textures.
This adaptation means no one has to miss out on the deliciousness of a good po’ boy, regardless of dietary restrictions! -
Crispy Tofu: For a vegetarian version, replace catfish with crispy fried tofu seasoned with herbs for a plant-based delight.
Follow the same breading and frying method, and you’ll have a satisfying, protein-rich alternative that resonates with all!
Make Ahead Options
These Fish Po’ Boy sandwiches are fantastic for meal prep! You can marinate the catfish in the egg and milk mixture up to 24 hours in advance, just remember to cover it tightly to keep it fresh. You can also prepare the remoulade ahead of time; it can be made up to 3 days prior and stored in the refrigerator, allowing the flavors to meld beautifully. When you’re ready to enjoy your sandwiches, simply bread the catfish and fry them until crispy, then assemble with fresh ingredients. This approach saves you time on busy weeknights while ensuring your Fish Po’ Boy remains just as delicious!
New Orleans Catfish Sandwich Recipe FAQs
How do I select the best catfish for my Fish Po’ Boy?
Absolutely! Look for catfish fillets that are firm to the touch and have a clean smell. They should be a bright white or light pink without any dark spots or discoloration. Fresh catfish fillets typically have a glistening appearance, which indicates they’re still moist and fresh. If you can, buy from a trusted fishmonger for the best quality!
How should I store leftover Fish Po’ Boy?
Very! Store the leftover components separately in airtight containers. The cooked catfish can stay in the fridge for up to 3 days, while the baguette should be kept wrapped to avoid drying out. This way, you maintain freshness and texture without that soggy bread situation.
Can I freeze the Fish Po’ Boy for later?
The more the merrier! To freeze, wrap the cooked catfish tightly in plastic wrap then place it in a freezer bag or container, ensuring all air is removed to prevent freezer burn. It’s best used within 2 months. To reheat, thaw it in the refrigerator overnight and then bake in a preheated oven at 350°F for about 10-15 minutes to revive its crispy texture.
What can I do if my catfish isn’t frying up crispy?
No worries! If your catfish isn’t getting crispy, ensure your oil is hot enough before adding the fillets; it should shimmer but not smoke. Additionally, make sure to pat the catfish dry before dipping it in the egg and fish fry mix to help the coating adhere. If you’ve overcrowded the pan, this can also lead to steaming instead of frying; frying in batches is key!
Can I substitute any ingredients for dietary reasons in my Fish Po’ Boy?
Absolutely! If you’re looking for alternatives, feel free to use other types of fish, like tilapia or cod, if preferred. For the remoulade, you can swap regular mayonnaise for a vegan mayo substitute or Greek yogurt for a healthier option. Always keep an eye out for allergens, especially if serving to friends or family with specific dietary needs!
How long will the remoulade stay fresh in the fridge?
Very! Your homemade remoulade can be stored in a sealed container in the fridge for up to a week. I often make extra because it’s perfect for drizzling over various dishes, such as grilled vegetables or spicy shrimp tacos, making it a versatile addition to your culinary repertoire!
Crispy Fish Po’ Boy with Zesty Remoulade for Home Chefs
Ingredients
Equipment
Method
- In a bowl, whisk the large egg and milk until fully combined.
- Pat the catfish fillets dry, then dip in the egg mixture, and coat with the fish fry mix.
- Preheat a skillet on medium-high heat with vegetable oil, then fry the coated catfish for 3-4 minutes per side.
- In a small bowl, mix mayonnaise, lemon juice, Dijon mustard, relish, garlic, and Creole seasoning until creamy.
- Split the baguette, layer in catfish, lettuce, tomatoes, and remoulade, then close and enjoy!