Spicy Cajun Catfish Po’ Boy

The allure of homemade meals lies not just in their taste but also in the joy of crafting them from scratch. One such dish that captures the spirit of home cooking is the Spicy Cajun Catfish Po’ Boy. Originating from the vibrant streets of New Orleans, this sandwich is a delightful fusion of flavors that exudes warmth and comfort. It serves as a testament to the rich culinary heritage of the South, where every bite tells a story of tradition, culture, and creativity in the kitchen.

Spicy Cajun Catfish Po’ Boy

Discover the mouthwatering flavors of a Spicy Cajun Catfish Po’ Boy, a beloved sandwich inspired by New Orleans. This recipe highlights crispy fried catfish seasoned with homemade Cajun spices, a zesty remoulade, and fresh toppings, all tucked into crusty French bread. Perfect for family gatherings or a cozy dinner, this dish not only satisfies cravings but also embodies the rich culinary heritage of the South. Explore the preparation techniques, ingredient nuances, and creative variations to make this dish truly your own!

Print Recipe Pin Recipe

Ingredients

4 catfish fillets (6 oz each)

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

2 tablespoons Cajun seasoning

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Vegetable oil (for frying)

4 fresh New Orleans French bread rolls

1 cup shredded lettuce

1 large tomato, thinly sliced

1/2 cup pickles (dill or spicy)

1/4 cup mayonnaise

1 tablespoon hot sauce (to taste)

Optional: sliced jalapeños for extra heat

Instructions

Marinate the Catfish:

- In a shallow bowl, pour the buttermilk over the catfish fillets, ensuring each fillet is fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes up to 1 hour to allow the flavors to meld and the fish to tenderize.

Prepare the Coating:

- In a separate large bowl, combine the cornmeal, all-purpose flour, Cajun seasoning, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Whisk the ingredients together until they are evenly mixed.

Dredge the Catfish:

- After marination, remove the catfish fillets from the buttermilk, allowing any excess liquid to drip off. Dredge each fillet in the seasoned cornmeal mixture, ensuring they are fully coated. Press lightly to help the breading adhere firmly to the fish.

Fry the Catfish:

- In a large skillet or deep fryer, heat about 1 to 1.5 inches of vegetable oil over medium-high heat. Use a thermometer to check that the oil reaches 350°F (175°C). Carefully place the coated catfish fillets into the hot oil, frying in batches if necessary. Cook until they are golden brown and crispy, about 3-4 minutes on each side. Remove them with a slotted spoon and let them drain on a plate lined with paper towels. Immediately sprinkle a pinch of salt on top for flavor.

Prepare the Po’ Boy Sauce:

- In a small bowl, combine the mayonnaise and hot sauce. Stir well to mix. Adjust the amount of hot sauce according to your preferred level of spice, tasting as you go.

Assemble the Po’ Boys:

- Slice each French bread roll lengthwise, being careful not to cut all the way through—leave one edge attached to create a hinge. Spread a generous layer of the spicy mayonnaise on the inside of each roll.

- Layer in a handful of shredded lettuce, followed by the crispy fried catfish fillets. Add slices of fresh tomato and pickles on top. If you enjoy a bit more heat, include sliced jalapeños and drizzle additional hot sauce over the fillings.

Serve:

- Close the rolls gently and serve immediately while they are hot and crispy. For an added touch, offer extra pickles or hot sauce on the side for dipping, allowing each person to customize their sandwich to their liking.

Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings