Catfish Po Boy Recipe

Catfish: Fresh fillets are the star of this dish, providing a mild, flaky texture that pairs perfectly with the crispy coating.

Cornmeal: This ingredient gives the catfish its signature crunch and golden color when fried.

All-purpose flour: Combined with cornmeal, it helps create a light, crispy coating for the fish.

Cajun seasoning: A blend of spices that adds a bold, zesty flavor to the catfish.

Buttermilk: Used to moisten the fillets before dredging, ensuring the coating sticks well.

French bread: Split and toasted, it serves as the perfect base for the sandwich.

Lettuce: Shredded for a fresh, crisp topping.

Tomato: Sliced to add juiciness and a burst of flavor.

Mayonnaise: Adds creaminess and helps balance the spices in the sandwich.

To achieve a perfectly crispy catfish, make sure to let the fillets rest for a few minutes after dredging them in the cornmeal mixture. This allows the coating to adhere better, resulting in a more even and crunchy texture when fried. Additionally, ensure your oil is at the right temperature—around 350°F—before adding the fillets. This helps to avoid soggy or greasy fish.

• catfish - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative for catfish in a po' boy sandwich.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when frying fish.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional value.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning offers a similar blend of spices and can be used interchangeably with Cajun seasoning.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tangy flavor and thick consistency of buttermilk.

• french bread - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings of a po' boy sandwich.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can add a slightly different flavor profile.

• sliced tomato - Substitute with sliced cucumber: Sliced cucumber offers a refreshing crunch and can be a good alternative to tomatoes.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to mayonnaise, with added health benefits.

• Allow the catfish fillets to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each catfish fillet individually in aluminum foil or plastic wrap to maintain their crispiness and prevent them from sticking together.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. This helps to keep the catfish fresh and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator if you plan to consume the catfish po boys within 2-3 days. For longer storage, place the container in the freezer.
• To freeze the french bread, wrap each bun individually in plastic wrap and then place them in a resealable plastic bag. This keeps the bread from drying out and maintains its texture.
• Store the lettuce and tomato separately in airtight containers in the refrigerator. This keeps them fresh and crisp until you're ready to assemble the sandwiches.
• Mayonnaise should be stored in its original container in the refrigerator. Make sure to use a clean utensil each time to avoid contamination.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the catfish fillets on a baking sheet and heat for about 10-15 minutes, or until they are warmed through and crispy.
• If reheating from frozen, allow the catfish fillets to thaw in the refrigerator overnight before reheating in the oven.
• Toast the french bread in the oven for a few minutes to restore its crispiness before assembling the sandwiches.
• Assemble the catfish po boys with the reheated fillets, fresh lettuce, tomato, and a generous spread of mayonnaise on the toasted french bread.

• Preheat your oven to 350°F (175°C). Place the catfish fillets on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until they are crispy and heated through.

• If you prefer a quicker method, use a toaster oven. Set it to 350°F (175°C) and reheat the catfish fillets for 8-10 minutes.

• For the french bread, wrap it in aluminum foil and place it in the oven for about 10 minutes to warm it up without making it too crispy.

• To reheat the lettuce and tomato, it's best to use fresh ingredients instead of reheating. However, if you must, place them in a microwave-safe dish and heat for 10-15 seconds to take the chill off.

• For the mayonnaise, it's best to use fresh. If you need to reheat it, do so gently in a microwave-safe bowl for about 5-10 seconds, stirring in between to avoid separation.

• Assemble your Catfish Po Boy with the reheated components and enjoy!

• Mixing bowl: Use this to combine the cornmeal, flour, and Cajun seasoning.

• Frying pan: Heat the oil in this to fry the catfish fillets.

• Tongs: Use these to turn the catfish fillets while frying.

• Paper towels: Place these on a plate to drain the excess oil from the fried catfish.

• Knife: Slice the tomatoes with this.

• Cutting board: Use this as a surface to slice the tomatoes and shred the lettuce.

• Measuring cups: Measure out the cornmeal, flour, and buttermilk with these.

• Whisk: Use this to mix the cornmeal, flour, and Cajun seasoning together.

• Plate: Place the dredged catfish fillets on this before frying.

• Spatula: Use this to help assemble the sandwiches.

• Toaster or oven: Toast the French bread buns with this.

Prep ingredients ahead: Measure and mix the cornmeal, flour, and cajun seasoning in advance. Store in an airtight container.

Use pre-sliced veggies: Buy pre-sliced lettuce and tomato to save chopping time.

Heat oil while prepping: Start heating the oil as you dredge the catfish fillets to save cooking time.

Toast bread in batches: Toast the french bread in the oven all at once instead of individually.

Assemble efficiently: Lay out all sandwich components (bread, lettuce, tomato, mayonnaise) for quick assembly.