Southern Buttermilk Fried Catfish Po' Boy
This Southern Buttermilk Fried Catfish Po' Boy features crispy fried catfish fillets marinated in tangy buttermilk and seasoned cornmeal, served on a soft hoagie roll with fresh lettuce, tomatoes, pickles, and a creamy remoulade sauce. It's a satisfying lunch with classic Southern flavors and a crunchy, tender texture.
Ingredients
Check ingredients as you go.
- Catfish & Marinade
- Breading
- Cooking
- Assembly
- Remoulade Sauce
Let’s make it
Catfish & Marinade
In a shallow bowl, combine buttermilk and hot sauce. Submerge the catfish fillets in the marinade and refrigerate for 15 minutes.
Breading
In another wide bowl, mix cornmeal, all-purpose flour, Cajun seasoning, salt, and black pepper to create the breading mixture.
Cooking
Heat vegetable oil in a large skillet over medium-high heat to 180°C (350°F) for frying.
Breading
Remove catfish from buttermilk marinade, letting excess drip off. Dredge each fillet thoroughly in the breading mixture, pressing gently to adhere.
Cooking
Fry breaded catfish fillets in hot oil for about 3 to 4 minutes per side, turning once, until golden brown and crispy. Remove and drain on paper towels.
Remoulade Sauce
To prepare the remoulade sauce, whisk together mayonnaise, Creole mustard, lemon juice, Worcestershire sauce, garlic powder, and paprika in a small bowl.
Assembly
To assemble each Po' Boy, spread a generous amount of remoulade sauce on the inside of each hoagie roll. Layer with lettuce leaves, tomato slices, fried catfish fillets, and dill pickle slices. Close the sandwich and serve immediately.
Tips & notes
For extra crispy catfish, double dredge the fillets by dipping again in buttermilk after the first breading and repeat the cornmeal coating before frying. Use fresh oil at proper temperature to avoid greasy fish. Serve immediately for best texture.
Saving it for later
Refrigerate leftover catfish and sandwich components separately in airtight containers within 2 hours of cooking. Consume within 3 days for best quality. Hoagie rolls are best kept separately to avoid sogginess.
Reheating
Reheat fried catfish fillets in a preheated oven at 190°C (375°F) for 8-10 minutes to restore crispness. Avoid microwaving to keep crust crunchy. Assemble sandwich fresh after reheating fish.
