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The Spicy Cajun Catfish Po’ Boy is a culinary masterpiece that encapsulates the vibrant flavors of Southern cuisine. Originating from the bustling streets of New Orleans, this iconic sandwich features crispy fried catfish fillets generously seasoned with a blend of Cajun spices, served on a fresh, crusty baguette. It’s a dish that represents the rich cultural heritage of Louisiana, making it a must-try for anyone looking to explore authentic Creole flavors.

Spicy Cajun Catfish Po’ Boy

Discover the rich flavors of Southern cuisine with the Spicy Cajun Catfish Po’ Boy, a delicious sandwich from the streets of New Orleans. Featuring crispy, seasoned catfish fillets nestled in a fresh baguette, this dish combines the crunch of fried fish with the freshness of lettuce and tomatoes, topped with a zesty remoulade. Perfect for casual gatherings or a cozy meal at home, this recipe invites you to bring a taste of Louisiana to your kitchen and celebrate its culinary heritage. Enjoy this flavorful journey into the heart of the South!
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Ingredients
  

For the Catfish:

4 catfish fillets (about 6 oz each)

1 cup buttermilk

1 teaspoon hot sauce (like Tabasco)

1 cup all-purpose flour

1 tablespoon Cajun seasoning

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Vegetable oil (for frying)

For the Remoulade Sauce:

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon ketchup

1 tablespoon hot sauce

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon chopped fresh parsley (optional)

For Assembly:

4 sub rolls or hoagie buns

Shredded lettuce

Sliced tomatoes

Pickles

Chopped green onions (optional)

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Instructions
 

Marinate the Catfish: In a shallow bowl, combine buttermilk and hot sauce. Add catfish fillets, making sure they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.

    Prepare Remoulade Sauce: In a bowl, whisk together mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, garlic powder, smoked paprika, and season with salt and pepper. Add chopped parsley for freshness if desired. Refrigerate until ready to use.

      Prepare the Breading: In a shallow dish, mix flour, Cajun seasoning, paprika, cayenne, salt, and pepper. Remove the catfish from the marinade, letting any excess buttermilk drip off, and dredge each fillet in the seasoned flour mix, pressing lightly to adhere.

        Fry the Catfish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot (around 350°F), carefully add the breaded catfish fillets. Fry for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

          Assemble the Po’ Boys: Slice the sub rolls or hoagie buns in half. Spread a generous layer of remoulade sauce on both sides of the rolls. Place fried catfish fillets inside the rolls, and top with shredded lettuce, sliced tomatoes, pickles, and chopped green onions if using.

            Serve: Enjoy your Spicy Cajun Catfish Po’ Boys while they are warm, with extra remoulade on the side for dipping!

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                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4