Best 6 Catfish Poboys Recipes

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**A Taste of New Orleans: Catfish Po'Boys and More**

The catfish po'boy is a New Orleans classic, a sandwich that perfectly captures the flavors of the city. Fried catfish is dressed with tangy tartar sauce and piled high on a soft, fluffy bun. In this article, we'll share two recipes for catfish po'boys: a traditional version and a spicy blackened catfish po'boy. We'll also include a recipe for homemade tartar sauce, so you can make your po'boys just like they do in New Orleans. But that's not all! We'll also share a recipe for fried green tomatoes, a classic Southern side dish that pairs perfectly with catfish po'boys. And for dessert, we'll make some delicious Creole bread pudding, a New Orleans favorite. So get ready to experience the flavors of New Orleans with these catfish po'boy recipes and more!

Here are our top 6 tried and tested recipes!

FISH PO' BOY



Fish Po' Boy image

Celebrate New Orleans cuisine with a fish po' boy loaded with crispy fried catfish, crunchy lettuce, tomatoes, pickles, onions, and a spicy remoulade sauce.

Provided by Joy Monnerjahn

Categories     Lunch     Dinner     Sandwich

Time 1h

Yield 6

Number Of Ingredients 27

For the remoulade sauce
1 1/2 cups mayonnaise
1/3 cup heavy cream
1 teaspoon garlic powder
1 teaspoon Louisiana hot sauce or tabasco
1 teaspoon sweet pickle relish
2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning
1 tablespoon sweet paprika
1/4 cup creole mustard , spicy brown mustard, or Dijon mustard
2 teaspoons horseradish
3 tablespoons green onions, thinly sliced
1/2 cup celery, minced
1/4 teaspoon cayenne pepper, plus more to taste
For the catfish
Canola oil for frying, approximately 3-4 cups
3 pounds catfish fillets
2 cups yellow cornmeal
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
4 large eggs
1 teaspoon water
To serve
2 loaves of French bread
3 cups iceberg lettuce, shredded
1 cup Dill pickle rounds
3 beefsteak tomatoes, sliced
1 onion, sliced into rings

Steps:

  • Set a baking rack over a sheet pan and set aside
  • Set up dredging station: In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl whisk to combine the eggs and water. Set the two bowls side by side. You will start with the cornmeal mixture.
  • Preheat the oil: Fill a large Dutch oven (or a heavy skillet) with at least 3 inches of oil in your pot and heat over medium-high heat, until the oil reaches 350°F on a thermometer.
  • Serve: Serve fish po' boys with fries, chips, or a salad! "Did you love this recipe? Give us some stars below!"

CATFISH PO' BOYS



Catfish Po' Boys image

Provided by Claire Robinson

Time 20m

Yield 4 servings

Number Of Ingredients 8

Peanut or canola oil, for frying
4 hoagie rolls or 1 French baguette
3/4 cup corn flour
2 tablespoons Creole seasoning (recommended: Tony Cachere's)
Sea salt and freshly cracked black pepper
4 (6 to 8-ounce) catfish fillets
Shredded lettuce, thinly sliced tomatoes and hot sauce, for serving
Lemon wedges, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
  • Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
  • Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
  • Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.

FRIED CATFISH PO' BOYS



Fried Catfish Po' Boys image

Yield 1⅔ cups

Number Of Ingredients 21

Vegetable oil, for frying
1½ pounds catfish fillets, cut on the bias into 1½-inch strips
1 teaspoon kosher salt
1½ cups all-purpose flour
½ cup yellow cornmeal
2 tablespoons Cajun seasoning*
2 large eggs
1 tablespoon water
Sweet Chili Rémoulade (recipe follows)
6 (6-inch) loaves French bread, halved lengthwise and toasted
1 head Bibb lettuce, cored and shredded (about 6 ounces)
3 large beefsteak tomatoes, cored and cut crosswise into ¼-inch-thick slices (about 2 pounds)
1 medium shallot, cut lengthwise into ⅛-inch-thick slices
1 cup mayonnaise
½ cup sweet chili sauce*
2 tablespoons finely chopped green onion
2 tablespoons finely chopped dill pickles
1½ tablespoons Creole mustard
4 medium cloves garlic, grated
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

  • Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
  • In a large bowl, sprinkle fish with salt; set aside.
  • In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.
  • Working in batches, dip fish in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off excess. Fry fish until golden brown, 4 to 5 minutes. Remove using a spider strainer, and let drain on paper towels.
  • Spread about 3 tablespoons Sweet Chili Rémoulade on cut sides of each loaf. Top bottom halves with lettuce, tomatoes, shallot, and fried catfish; drizzle each with an additional 1 tablespoon Sweet Chili Rémoulade. Cover with top halves. Serve immediately.
  • In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 3 days.

CATFISH PO' BOY



Catfish Po' Boy image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 1 sandwich

Number Of Ingredients 21

Vegetable oil, for frying
Two 4-ounce skinless catfish fillets
Kosher salt and freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 cup all-purpose flour
1 large egg
1/2 cup garlic and herb breadcrumbs
4 slices American cheese
2 tablespoons mayonnaise
2 tablespoons tartar sauce
1 tablespoon chopped chives
1 teaspoon chopped capers
1 teaspoon Dijon mustard
1 teaspoon sriracha
1/4 head iceberg lettuce, shredded
1 teaspoon red wine vinegar
One 12-inch hoagie, split and lightly toasted
Long pre-sliced pickles, for serving
Sliced tomatoes, for serving
Whole pork rinds, for serving
BBQ potato chips, for serving

Steps:

  • Preheat the oven to 300 degrees F. Fill a large Dutch oven halfway with oil. Heat to 350 degrees F over medium heat. Line a baking sheet with a wire cooling rack.
  • Sprinkle the catfish with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of the Cajun seasoning. Set up a breading station with 3 shallow dishes. In the first dish, season the flour with the remaining 1 teaspoon Cajun seasoning. Lightly beat the egg in the second dish. Mix the breadcrumbs and a pinch of salt in the last dish. Bread the fillets in the flour, then the egg, then the breadcrumbs, allowing the excess from each to drip off. Carefully slip them into the hot oil and fry for 1 to 2 minutes per side. Remove to the cooling rack. Place 2 slices of American cheese on each piece of fish and put in the oven until the cheese is melted, 2 to 3 minutes.
  • Meanwhile, combine the mayonnaise, tartar sauce, chives, capers, Dijon and sriracha in a medium bowl. Season with salt and pepper. In another bowl, toss the lettuce with the red wine vinegar and a pinch of salt and pepper. Spread the sauce on both halves of the hoagie. Layer the bottom bun with pickles, tomatoes, fish, lettuce and assorted chips. Top with the other half of the bun.

TORTILLA CRUSTED CATFISH PO' BOYS



Tortilla Crusted Catfish Po' Boys image

Our chopped challenge this week was to figure out the best way to cook catfish. We realized that its sweet, flaky flesh was perfect for frying. Chopped Basket Ingredient: catfish

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Two 8-ounce catfish fillets
1/2 cup all-purpose flour
4 tablespoons Cajun seasoning
Kosher salt and finely ground black pepper
1 cup well-shaken buttermilk
6 corn tortillas
4 cups vegetable oil
1/2 cup mayonnaise
4 hoagie rolls
2 cups shredded iceberg lettuce
1 large tomato, sliced
Hot sauce, such as Tabasco

Steps:

  • Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning.
  • Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat.
  • Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner.
  • Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce.

FRIED CATFISH PO BOY



Fried Catfish Po Boy image

Provided by Tyler Florence

Categories     main-dish

Time 2h33m

Yield 6 to 8 servings

Number Of Ingredients 30

1/2 cup (1 stick) unsalted butter
2 garlic cloves, smashed
2 long soft-crusted French bread baguettes
6 (6-ounce) catfish fillets
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
1 cup milk
1 large egg
1 cup yellow corn meal
1/2 cup all-purpose flour
Pinch cayenne
Sliced pickles
1 recipe Spicy Slaw, recipe follows
Hot sauce, for serving
Lemon wedges, for serving
Canola oil, for frying
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
11/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
  • Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
  • Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
  • To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
  • In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

Tips:

  • Choose the right catfish: Look for firm, opaque catfish fillets with no signs of discoloration or spoilage.
  • Season the catfish well: Dredge the catfish in a flavorful mixture of seasonings before frying. This will help to enhance the taste of the fish.
  • Fry the catfish until golden brown: Cook the catfish in hot oil until it is golden brown and crispy on the outside and flaky and tender on the inside.
  • Use a good poboy bread: The poboy bread should be soft and fluffy with a crispy crust. You can use French bread, hoagie rolls, or even hamburger buns.
  • Load up the poboy with toppings: Traditional poboy toppings include lettuce, tomatoes, pickles, and tartar sauce. You can also add other toppings such as cheese, bacon, or coleslaw.

Conclusion:

Catfish poboys are a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With a few simple ingredients and a little bit of time, you can create a poboy that is sure to please everyone at the table. So next time you are looking for a new sandwich to try, give catfish poboys a try. You won't be disappointed!

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