Catfish Po' Boy Sandwich (2024)

This Catfish Po' Boy recipe is a quick and easy fried fish sandwich that’s great for dinner any night of the week. The crispy fried catfish is topped with a sweet and spicy sauce, and fresh lettuce and tomato on a super soft bun.

The only thing better than making a catfish po' boy is eating one! This is hands down one of the best recipes for catfish and I make it often. The catfish is fried to golden brown perfection and there’s plenty of seasoning so if you want to skip the sauce, you still won’t be disappointed.

However, I feel like the creamy sauce is a crucial part of this po boy. The mayo helps cool and balance the horseradish and sweet relish. For me, it’s the perfect marriage of sweet and spice. Finish it with fresh lettuce and tomato and you have a winning combination every time! I love making this catfish recipe as a weeknight staple. It's quick and easy, and everyone enjoys it.

Try a similar recipe such as a Chicken Po' Boy or Best Catfish Sandwich.

What is a Catfish Po' Boy?

This is a Louisiana-style sandwich that features fried catfish. It’s made with other fried seafood as well, including shrimp. The term “po boy” actually comes from “poor boy.” A “poor boy sandwich” is what New Orleans natives referred to as a cheap meal for the working class in the 1920s

A classic catfish po boy has lettuce, tomatoes, pickles, and some sort of creamy or spicy sauce. It’s all about balancing flavors and textures.

Why You’ll Love This Fish Po' Boy Recipe

• Balanced textures and flavors: From crispy to sweet, spicy, and juicy — this sandwich checks all of the boxes.
• Ready in 20 minutes: I keep this recipe on hand when I’m looking for a great dinner that takes less than 30 minutes.
• Family favorite: I promise that even your family’s pickiest eaters are going to ask for this po boy sandwich by name.

Ingredients

These are all of the ingredients you’ll need to make fried catfish po' boy sandwiches. It includes a homemade remoulade that is a classic staple in traditional Lousiana po' boys.

For the Fried Catfish

• Vegetable oil: This is for frying the catfish filets. I like to go with a neutral oil that can stand up to the heat. Canola oil is also a great option.
• Catfish filets: Fresh or frozen filets will work. If frozen, thaw in the fridge overnight before cooking. I like to think of catfish as a blank canvas because it works with any flavor!
• Eggs: The eggs are going to act as a binding agent for the batter.
• Flour: I just use some all-purpose flour for this recipe.
• Salt: Adding salt is perfect for adding AND balancing flavors.
• Sugar: The sugar will add sweetness and a little caramelization to the batter. It goes great with the sauce!

For the Sauce and Sandwich

• Mayonnaise: This is the creamy element for the catfish po' boy sauce. Any brand or variety of mayo can be used — even vegan!
• Relish: I used sweet pickle relish but dill pickle works as well if you want the sauce to be less sweet.
• Garlic: Fresh garlic is one of my favorite ingredients and I feel it plays well with the other ingredients in the sauce.
• Horseradish: Prepared horseradish adds a spicy kick that pairs perfectly with the crispy fried catfish.
• Worcestershire sauce: I add a little Worcestershire sauce for some umami flavor to balance the other ingredients.
• Sub buns: Classic sub-style buns are perfect for these fried fish po boys. They are nice and soft! If you want a heartier bread, try this recipe with ciabatta rolls.
• Lettuce and tomato: Crisp lettuce and juicy tomato are the best toppings for this sandwich.

Scroll down to the recipe card for more information and measurements.

Variations

• Blackened: Coat the fish in a store-bought blackening or creole seasoning blend or make your own! Sear the fish to get a flavorful crust.
• Nashville hot: Coat the fried catfish in your favorite Nashville hot sauce to really bring the heat!
• Mexican Spices: Add a bit ofjalapeno powder,smoked jalapeno powder, orchipotle powderto the fish seasoning for a bit of heat.

How to Make a Catfish Po Boy

Here are the instructions on how to make a po boy with catfish. It's so easy!

Step 1: Heat the oil. Add the vegetable oil to a medium skillet over medium-low heat.

Step 2: Pat dry catfish. Use paper towels to soak up any extra moisture on the pieces of catfish.

Step 3: Make the batter. Combine the rest of the fried catfish ingredients in a small bowl and whisk until smooth.

Step 4. Dredge the filets. Dip each filet in the batter and coat completely and evenly.

Step 5: Fry. Gently place each catfish filet in the oil without overcrowding the skillet. Cook for 4 minutes per side or until golden and flaky.

Step 6. Absorb oil. Transfer the fried catfish to a paper towel-lined plate to absorb excess oil.

Step 7. Make the sauce. Add all of the sauce ingredients to a medium bowl and mix until combined. Spread sauce on the top and bottom of each sub bun.

Step 8. Assemble the sandwiches. Add the lettuce and sliced tomato to each bun and top with a piece of fried catfish.

⭐️ Hint: Test the oil by adding a small sprinkle of batter. If the oil lightly bubbles and the batter “dances,” it is hot and ready to fry.

If you love recipes like this one, you may also enjoy this Grouper Reuben Sandwich.

Serving Suggestions

• Add Jalapeno Coleslaw or Easy Spicy Pickles to your fish po boy sandwich for extra heat and crunch.
• Another southern staple side dish is cornbread. Try this homemade Broccoli Cornbread with Cheese.
• You can’t go wrong with macaroni and cheese and this BBQ Mac and Cheese is a winning side dish.
• I love fries with my sandwiches. Copycat Taco Bell Nacho Fries and Air Fryer Asparagus Fries are delicious yet unique takes on classic french fries.

Expert Tips

• Try another fish. Any mild white fish can be used in this recipe! Try cod or tilapia! Create your twist on a fried fish po' boy sandwich.
• Preheat the oil. Make sure the oil is hot before you fry the catfish. If it is too cold, the catfish will boil and the coating will fall off.
• Drain excess oil. Place the cooked catfish on a paper towel-lined plate or rack to drain the excess oil. This will prevent the fish from becoming soggy.
• Storing: Place leftover fried catfish filets in an airtight container and store in the refrigerator for up to 2 days. You can also freeze the cooked catfish in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating them.
• Reheating: Reheat in the oven or air fryer to get the outside crispy again.

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Ready to get cooking? Remember that you can print this recipe if you would like.

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