Crispy Fish Po’ Boy Recipe: Southern Comfort in a Sandwich

Sink your teeth into a classic Southern delicacy with this mouthwatering fish po boy recipe that promises a flavor explosion in every bite.

The po boy, a beloved New Orleans staple, combines crispy fried fish with tangy remoulade sauce on a soft, crusty roll.

Layers of fresh ingredients dance together, creating a sandwich that tells a story of culinary tradition and coastal comfort.

Each component brings its own character to the plate, from the perfectly seasoned fish to the zesty toppings.

The golden-brown, perfectly crisp fish nestles between pillowy bread, promising a crunch that echoes through every mouthful.

Light, refreshing, and packed with bold flavors, this sandwich turns an ordinary meal into a celebration of Southern coastal cuisine.

Get ready to transport your taste buds straight to the vibrant streets of Louisiana with this irresistible po boy.

Assembly Steps for a Classic Fish Po’ Boy

• Catfish Preparation

Pat the catfish fillet until completely dry, ensuring no excess moisture remains.

• Breading Technique

Create a delightful coating by dipping the fish into an egg and milk blend, then generously cover with seasoned fish fry mix. Repeat coating process for extra crispiness.

• Sizzling Skillet

Heat vegetable oil in a skillet over medium-high temperature. Carefully place breaded catfish into hot oil, cooking without crowding the pan. Flip once to achieve golden brown perfection and ensure internal temperature reaches 145°F.

• Zippy Remoulade

Whisk together creamy sauce ingredients in a small bowl, blending flavors for a tangy complement to the crispy fish.

• Sandwich Assembly

Split a fresh French baguette lengthwise. Layer crispy catfish, juicy tomatoes, crunchy pickles, and crisp lettuce. Drizzle with zesty remoulade sauce.

• Delicious Finale

Slice sandwich, plate with pride, and savor the mouthwatering combination of textures and flavors.

Cooking Tips for the Fish Po’ Boy

• Use a deep-fry thermometer to maintain oil temperature between 350-375°F for crispy, golden-brown breading without burning.
• Swap French baguette with soft po' boy rolls, ciabatta, or homemade sourdough for unique texture and flavor profiles.
• Experiment with additional herbs like dill, cayenne pepper, or smoked paprika to elevate the sauce's depth and personal signature.
• Opt for oven-baking or air-frying breaded catfish to reduce oil content while maintaining a delightful crunch and lightening the dish.
• Layer in pickled jalapeños, crispy bacon bits, or quick-pickled red onions for extra zesty crunch and unexpected flavor dimensions.

Serving Up a Fish Po’ Boy

• Crisp and Fresh Plating: Arrange the po' boy on a rustic wooden board or colorful plate to enhance visual appeal and make the sandwich look inviting.
• Perfect Side Companions: Pair the fish po' boy with crispy french fries, coleslaw, or a light potato salad to complete the classic Southern meal experience.
• Quick Picnic Prep: Wrap the sandwich tightly in parchment paper for an easy portable lunch that maintains the bread's crispness and makes outdoor dining a breeze.
• Beverage Harmony: Complement the rich, spicy flavors with a cold beer, crisp white wine, or refreshing iced tea to balance the catfish's crispy texture and tangy remoulade sauce.

Saving Fish Po’ Boy for Later

• Refrigerate Leftovers Quickly: Store remaining fish po' boy components separately to maintain crispiness. Wrap breaded fish and bread in airtight containers within 2 hours of cooking.
• Refresh Crispy Texture: Reheat breaded catfish in a preheated oven at 375°F for 5-7 minutes to restore crunchiness. Avoid microwave to prevent soggy coating.
• Smart Ingredient Prep: Chop vegetables and prepare remoulade sauce up to 24 hours in advance. Keep ingredients sealed in separate containers in the refrigerator.
• Freeze with Caution: Cooked breaded fish stays fresh in freezer for 2-3 days. Wrap tightly in plastic wrap, then place in freezer-safe bag. Thaw in refrigerator overnight before reheating.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 180 kcal

Servings: 3

What You’ll Need for a Fish Po’ Boy

• Catfish Fillet: Fresh, mild-flavored fish that absorbs seasoning beautifully, choose firm and odorless fillets from reputable seafood markets.

• Tony Chachere's Seasoned Fish Fry Mix: Zesty Louisiana-style seasoning blend that delivers crispy, flavorful exterior, provides instant spice profile.
• Egg, Milk: Binding agents that help breading adhere perfectly, ensure smooth and even coating on fish.

• French Baguette: Crispy exterior with soft interior, select fresh bread for optimal texture and flavor.
• Tomatoes: Juicy and vibrant, add refreshing brightness to sandwich.
• Pickles: Tangy and crunchy, provide sharp contrast to rich fried fish.
• Lettuce: Crisp and green, adds fresh crunch and lightness.

• Mayonnaise, Mustard, Hot Sauce, Pickles, Herbs: Creamy, zesty condiment that elevates sandwich with complex flavor profile.

• Vegetable Oil: Neutral oil for high-heat frying, ensures golden and crispy fish exterior.

Tools That Make Building a Fish Po’ Boy Simple

• Large Bowl: For whisking egg and milk mixture.
• Plate: To spread seasoned fish fry mix for coating.
• Skillet: For searing and cooking breaded catfish with vegetable oil.
• Small Bowl: To mix remoulade sauce ingredients.
• Sharp Knife: For splitting baguette and slicing vegetables.
• Whisk: To blend egg and milk thoroughly.
• Tongs: For flipping and handling fish during cooking.
• Meat Thermometer: To check catfish reaches safe 145°F temperature.

Crispy Fish Po Boy Recipe

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4.9 from 28 reviews

• Total Time: 25 minutes
• Yield: 3 1x

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Description

Crispy Louisiana fish po’ boy sandwich delivers Gulf Coast flavor with crunchy fried fish, tangy remoulade, and fresh toppings on pillowy bread. Southern comfort meets seafood excellence for a quick, satisfying meal you’ll crave again and again.

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Ingredients

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• 2 cloves garlic, crushed
• ½ cup (120 ml) mayonnaise
• 2 tbsps (30 ml) lemon juice
• 1 tsp Dijon mustard
• 2 tsps sweet pickled relish
• ½ tsp Tony Chachere’s Original Creole Seasoning (add more for spicier taste)

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Instructions

1. Prep Fish: Pat catfish fillet completely dry using paper towels, ensuring no moisture remains.
2. Coat Fish: Dip catfish into egg and milk mixture, then thoroughly dredge in Tony Chachere’s Seasoned Fish Fry Mix, repeating coating process for extra crispiness.
3. Heat Oil: Warm vegetable oil in skillet over medium-high heat until shimmering and ready for frying.
4. Fry Fish: Carefully place breaded catfish into hot oil, cooking each side until golden brown and crisp, approximately 3-4 minutes per side; verify internal temperature reaches 145°F using meat thermometer.
5. Prepare Remoulade: Combine all sauce ingredients in mixing bowl, stirring until thoroughly blended.
6. Assemble Sandwich: Slice French baguette lengthwise, layer crispy catfish, then top with fresh tomato slices, pickle rounds, and lettuce leaves.
7. Finish and Serve: Drizzle generously with prepared remoulade sauce, slice diagonally, and serve immediately while fish remains hot and crunchy.

Notes

• Dry Thoroughly: Pat fish completely dry with paper towels to ensure maximum crispiness and prevent oil splattering during frying.
• Coating Technique: Double or triple coat the fish in seasoning for extra crunch and flavor depth, pressing gently to help breading adhere.
• Oil Temperature Matters: Maintain medium-high heat and use a thermometer to check oil temperature, preventing soggy or burnt breading.
• Serve Immediately: Consume po’ boy right after assembling to preserve the crispy texture of the fried catfish and prevent bread from getting soggy.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 3
• Calories: 180
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 5 mg