When people think of Louisiana, people tend to think about partying on Bourbon Street either during Mardi Gras or any other event that takes place (and the events don’t end in New Orleans) or the amazing Cajun food that comes from the state. Now, the official state dish of Louisiana is gumbo, but if you asked me to eat just one thing from this state, it’s the Po boy.

A lot of people like their Po boys to have shrimp, but there are other variations that include roast beef, oysters or even crab. If it’s up to me (and as the head of my kitchen, it usually is), then I’m making catfish Po boys. While it’s not the original recipe, it’s the one I like the most. Speaking of the original, the Po boy dates back to the 1920s when a pair of restaurant owners who had worked as streetcar conductors saw some of their fellow industry men on strike. To give them free food, they threw together a lot of hearty ingredients into a sandwich and gave them away for free.

The name would end up sticking, and so would many of the tremendous recipes. These days, you don’t have to be struggling for money to come up with a great Po boy sandwich. It’s a favorite among a lot of people all around the country, and especially in Louisiana.

We’ll show you how to make the best catfish Po boy straight from your own kitchen, whether or not you have a fryer. It doesn’t take a whole lot of time, but you do need a list of ingredients that we’ve provided below. We’ll even show you how to make a fantastic Remoulade spread that you can use on your Po boy to make it even better. There’s enough to feed everyone, so feel free to give some sandwiches away to people that are on strike at their jobs and enjoy these authentic Louisiana catfish Po boys!

Preparation Time: 40 to 45 Minutes

Serves: 8 People

Nutrition (Per Serving):

Calories: 1,010
Fat: 26 g
Protein: 60 g
Carbohydrates: 135 g
Sodium: 2,400 mg
Cholesterol: 130 mg

What You’ll Need:

For the Remoulade-Style Spread:

  • 1 Package (8 Ounces) of Cream Cheese, Softened
  • 3 Tablespoons of Horseradish
  • 3 Tablespoons of Onion Powder
  • 1 Cup of Sour Cream
  • 3 Tablespoons of Garlic Powder
  • ½ Cup of Dijon Mustard
  • ½ Teaspoon of Cayenne Pepper
  • ½ Cup of Mayonnaise
  • 1 Tablespoon of Lemon Juice
  • Salt to Taste

For the Catfish:

  • 8 Fillets (3 Ounces Each) of Catfish
  • 2 Cups of All Purpose Flour
  • 2 Cups of Cornmeal
  • 2 Tablespoons of Hot Sauce
  • ½ Teaspoon of Cayenne Pepper
  • ½ Cup of Cajun Seasoning
  • 1 ½ Teaspoons of Ground Black Pepper
  • 2 Cups of Bread Crumbs
  • 1 Tablespoon of Granulated Onion
  • 1 Tablespoon of Granulated Garlic
  • 1 Cup of Olive Oil

For the Coleslaw:

  • 1 Package (16 Ounces) of Shredded Coleslaw Mix
  • ¼ Teaspoon of Lemon Pepper
  • ¼ Cup of Diced Red Onion
  • 1 Teaspoon of Dijon Mustard
  • ½ Lemon, Juiced
  • 1 Tablespoon of Red Wine Vinegar
  • ¼ Cup of Pickled, Chopped Pepperoncini Peppers
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Granulated Garlic
  • ⅓ Cup of Mayonnaise
  • ½ Teaspoon of Granulated Onion
  • 1 Teaspoon of White Sugar

For the Assembly:

  • 4 Split Hoagie Buns
  • 1 Lemon, Sliced into Wedges
  • ½ Cup of Banana Pepper Rings
  • 1 Cup of Cherry Tomato Halves
  • Finished Remoulade Spread

Cooking Directions:

  1. Before we focus on the rest of the recipe, we’ll start with the Remoulade spread. To make this, take out a large bowl and mix together all of the ingredients that we listed above (10 in total). Using an electric mixer, beat the mixture until it’s smooth, and add any additional salt for taste if you feel the need. Place the bowl (covering it up) into the refrigerator for about 60 minutes to cool.
  2. While the spread is in the fridge, we turn our attention to the coleslaw. We’ll use another large bowl, combining the coleslaw mix, lemon pepper, diced red onion, dijon mustard, lemon juice, red wine vinegar, pepperoncini peppers, salt, granulated garlic, mayonnaise, granulated onion and sugar. Toss the bowl until you have a nice thorough mixture. Now cover that bowl as well, and place it in the refrigerator with the Remoulade spread.
  3. Now we can focus on the catfish! In a large (but shallow) baking dish, place your eight catfish fillets within, sprinkling your hot sauce onto both sides until you have an even coating of sauce.
  4. On the side, we’ll grab a paper bag so we can mix together two cups of flour, two cups of cornmeal, two cups of bread crumbs, 1/2 cup of cajun seasoning, a tablespoon each of granulated garlic and onion, 1 1/2 teaspoons of ground black pepper and 1/2 teaspoon of cayenne pepper. Once shaken, add in your catfish fillets to this paper bag and continue to shake them until there’s a thorough and even coat on all of the fillets.
  5. We’ll now take a skillet and place it on a stovetop set to medium-high heat. Add in olive oil to the skillet and fry each of your catfish fillets for about three minutes on each side. Make sure that all sides are brown and crips, and when finished place them onto a plate that’s lined with paper towels to drain.
  6. The last part of the recipe is to take out each hoagie bun and spread on ¼ cup of Remoulade spread on each bun. Place two catfish fillets on top of each bun and then add one or two cups of coleslaw. For a nice garnish, we’ll use a little bit of lemon wedge, banana pepper rings and cherry tomato halves. You’re now all set to enjoy this classic Southern recipe straight from Louisiana!