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Catfish Po-Boy Sandwich

[ 10 ] June 20, 2009 |

Catfish Po Boy Sandwich

catfish poboy

Catfish Poboy

Catfish Po-Boy Sandwich Recipe.  Catfish Po-Boys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans.  “Po Boy” is a familiar term used to describe a submarine sandwich served on long French bread rolls.  They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot roast beef or hot sausage.

Why do they call them PoBoys?

The most common story tells of streetcar workers on strike in 1929.  A local restaurant owner and former streetcar conductor would bring the workers sandwiches.  Employees from the restaurant referred to the workers as “Poor Boys”.  Of course with our Louisiana slang they became known as PoBoys.

One thing for sure Po Boys are here to stay.  Here in Baton Rouge, there are several restaurants that serve wonderful versions of the Po Boy.  Many people in South Louisiana have at least one Po Boy a week for lunch.  I know that I do.  My favorite is a Catfish Po-Boy dressed.  Enjoy!

This particular Saturday night, we made Shrimp Po Boys and Catfish Po Boys – give it a try!

Ingredients for Catfish Po Boys

corn flour

Fresh Ground Corn Flour

2-3 Catfish filets (cut thin)

Corn flour or a Shrimp & Fish Fry mix

½ cup all-purpose flour

1 tablespoon salt

2 tablespoons Cajun seasoning (like Tony Chachere’s Creole Seasoning)

1-2 eggs


Canola or vegetable oil

French bread or po-boy rolls

Shredded lettuce

Tomatoes (thinly sliced)

Sliced dill pickles

Yellow mustard, Creole mustard, mayonnaise, ketchup, cocktail sauce or Tartar sauce (your preference)

The Seafood: 

Prepare catfish by cutting into strips somewhat like chicken tender strips.

Seafood Batter: 

Catfish Battered to Fry

Catfish Battered to Fry

Prepare the egg wash by breaking an egg into a mixing bowl.

Whisk in some milk (maybe a cup).

Squeeze in a wedge of lemon or lime juice.

In another mixing bowl, pour in the corn flour.

Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony’s.

Stir altogether well.

The Oil: 

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.

Always be careful to leave 2-4 inches from the top to leave room for the oil to bubble up.

Optimal temperature is  375 degrees.

An electric fryer either has an automatic temperature setting or a button to help you.

If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil.

If it bubbles up quickly, the oil is ready.

Note: Oil and water DO NOT MIX! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Battering Seafood: 

Using your left hand, drop several pieces of catfish in the egg wash and cover completely.

Pull out and drop in the corn flour mixture.

With your right hand, toss the seafood around to fully coat with corn flour.

Shake off excess and place on a platter.

Continue this process until all catfish is coated.

Deep Frying: 

catfish frying

Catfish Frying

Once the oil is properly heated, carefully drop catfish into the oil.

Be careful not to overcrowd the pan.  Seafood should freely move around.

Seafood will be ready in just a couple minutes.  It should be golden brown and probably will be floating to the top of the oil.

Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Catfish Po Boy Sandwiches

Prepare French bread or po boys by splitting open and spreading butter on the inside.

Toast in the oven.

Then, add desired amount of catfish, shredded lettuce, tomatoes, pickles, and mayonnaise.

Some people prefer mustard, cocktail sauce or tartar sauce.

Fold it altogether and cut in half for easy handling.

Oh man – that’s some good eating Cher!

beryl and alex

Beryl and Alexandra

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Category: Cajun Recipes

About Beryl: View author profile.

Comments (10)

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  1. Joe & Suzie in California says:

    I sat at the computer this morning an watched all of your videos and you made me want to fly home home to louisiana and eat. Thats all. I enjoy your cooking style and your dancing also. And Mike is a pretty good camera man. Thanks for all the tips, and have a great day. Who Dat in California.

  2. Betty Ambrose says:

    Hi Mike & Beryl…

    I love your cooking videos and this recipe looks delicious. Think I may have to try it…maybe this week-end!!

    Thanks again! Have a great week!

  3. Sean says:

    Great video. I enjoyed watching it from up here in Chicago. Makes me want to join you all for dinner.

  4. linda white says:

    the cheese burger meat loaf was the best ever i now have a recipe the husband will eat thank you

  5. Hi,

    To Mikestokes 1,

    When will you all be putting on new recipes? I love the cajun cooking. My husband is from Baton Rouge and I love to cook for him. Was fortunate enough to visit New Orleans last year and taste the good food. Please put on more recipes.

    Thank you,

  6. Will you be adding more recipes? Love the food there in Louisiana and love your youtube videos.

    Debbie Rushing

  7. Beryl says:

    Hi Debbie,

    Thanks for your note! Yes, we will be adding new recipes. We really appreciate you following our blog.


  8. Louise says:

    Hi. When will you start cooking again and adding to the site? I’ve been checking and look so forward to it, even just a blog with step by step pictures would be great, though I love the videos. Come back soon, PLEASE!

  9. Pam & Phil says:

    Beryl what about a good Jambalaya recipe? We’re really enjoying your video’s and recipes. Pam & Phil

  10. Airavat says:

    WOW! I’m surprised that the Food Network had not offered you guys your own show. I mean I just started viewing all the videos today and I was really impressed. I was so impressed that right after I leave work Im going to the store, grabbing some ingredients, and making one of these recipes tonight. We need simple cusine like this in Houston.

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