The Fish Po’ Boy is a mouthwatering sandwich hailing from the culinary heart of New Orleans. With crispy catfish fillets nestled in a French baguette, this sandwich bursts with flavor, especially when slathered with a tangy remoulade sauce. If you’re ready to experience a taste of Louisiana, follow this quick and easy recipe!
Ingredients:
Catfish Sandwich:
- 1.25 – 1.5 lbs catfish (4 fillets)
- 1 large egg
- ½ cup milk
- 1 cup Tony Chachere’s Seasoned Fish Fry Mix
- 2-3 tbsp vegetable oil (add more if needed)
- 4 French baguettes/breads (~6 inches each)
- 2 cups lettuce, shredded
- 1-2 tomatoes, sliced
Remoulade:
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tsp sweet pickled relish
- 1 clove garlic, crushed
- ½ tsp Tony Chachere’s Original Creole Seasoning (adjust for spicier flavor)
Directions:
1. Prepare the Fish:
- Breading: In a bowl, whisk together the egg and milk. Spread Tony Chachere’s Seasoned Fish Fry Mix onto a plate.
- Coating: Pat the catfish fillets dry. Dip each fillet into the egg and milk mixture, coating both sides. Then dredge them in the Fish Fry Mix, ensuring each side is well-coated. Repeat two to three times for extra crispiness.
2. Fry the Fish:
- Heat the Skillet: Heat a skillet on medium-high heat with vegetable oil (Note 1).
- Sear the Fillets: Once the oil is hot, add the breaded catfish, leaving space between each fillet. If necessary, cook in batches to avoid overcrowding. Fry the catfish until it reaches 145°F, flipping once. Remove from the skillet and set aside.
3. Make the Remoulade:
- In a small bowl, combine all the remoulade ingredients. Mix thoroughly and adjust the seasoning to your desired level of spiciness (Note 2).
4. Assemble the Po’ Boy:
- Split the Baguettes: Slice the baguettes lengthwise.
- Build the Sandwich: Add a layer of breaded catfish, followed by tomato slices, lettuce, and remoulade sauce.
Serve & Enjoy:
- Your Fish Po’ Boy is ready! The combination of the crunchy catfish, fresh vegetables, and tangy remoulade is simply divine. Serve immediately and savor a sandwich that’s truly Louisiana-inspired.
Notes:
- The amount of oil needed may vary based on the size of your skillet.
- Adjust the amount of Creole seasoning in the remoulade according to your taste preference.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: 400 kcal per serving
Yield: 4 servings
Let this Fish Po’ Boy recipe transport you to the flavors of New Orleans! Enjoy!
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Fish Po’ Boy
- Total Time: 25 minutes
- Yield: 4 1x
Description
Fish Po’ Boy is a crispy and delicious dish that’s perfect for a flavorful Southern meal. This savory sandwich combines the rich taste of catfish with a crispy coating and a tangy remoulade, creating a delightful and irresistible dish.
Ingredients
1.25 – 1.5 lbs catfish (4 fillets)
1 large egg
½ cup milk
1 cup Tony Chachere’s Seasoned Fish Fry Mix
2–3 tbsp vegetable oil (more if needed)
4 French baguettes/breads (~ 6-inch)
2 cups lettuce, shredded
1–2 tomatoes, sliced
Remoulade:
½ cup mayonnaise
2 tbsp lemon juice
1 tsp Dijon mustard
2 tsp sweet pickled relish
1 clove garlic, crushed
½ tsp Tony Chachere’s Original Creole Seasoning (add more for spicier taste)
Instructions
Prepare breading mixtures: In a bowl, whisk together egg and milk. Spread Tony Chachere’s Seasoned Fish Fry Mix onto a plate.
Pat dry the catfish fillet. Dip catfish into the egg and milk mixture on both sides, then coat it with Seasoned Fish Fry on both sides at least two to three times.
Heat a skillet on medium-high heat with vegetable oil (See Note 1). Once the oil is hot, add breaded catfish to sear. Do not overcrowd or overlap. Cook in two batches if needed. Turn fish and cook the other side. Once catfish reaches 145°F, remove from the skillet and set aside.
Combine ingredients for remoulade in a small bowl. Mix well (See Note 2).
Split French baguette/bread lengthwise, then add breaded catfish, tomatoes, pickles, and lettuce. Drizzle with remoulade.
Serve and enjoy!
Notes
The amount of oil needed may vary based on the size of your skillet.
Adjust the amount of Creole seasoning in the remoulade to your desired level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400