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When it comes to comfort food with a kick, few dishes can compete with the Cajun Catfish Po' Boy. This New Orleans classic is a delicious sandwich that embodies the spirit of Louisiana cuisine—bold, flavorful, and utterly satisfying. Originating in the early 20th century, the Po' Boy sandwich is a testament to the region’s rich culinary heritage, blending French, African, Spanish, and Creole influences into a single, hearty meal. Traditionally served on crusty French bread and stuffed with fried seafood or meats, the Po' Boy has become a symbol of Louisiana’s vibrant food culture.

Spicy Cajun Catfish Po’ Boy

Discover the mouthwatering world of Cajun Catfish Po' Boys with our ultimate guide to this New Orleans classic. Dive into the rich history, essential ingredients, and step-by-step instructions to craft your own flavorful sandwich at home. Featuring crispy catfish fillets seasoned with zesty Cajun spices, fresh veggies, and a creamy remoulade, this delightful dish promises to impress at any gathering. Get ready to bring the taste of Louisiana into your kitchen!
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Ingredients
  

4 pieces of catfish fillets (about 4-6 oz each)

1 cup buttermilk

1 teaspoon hot sauce (more to taste)

1 cup all-purpose flour

1 teaspoon Cajun seasoning

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

1/2 cup cornmeal

Vegetable oil (for frying)

4 French rolls or hoagie buns

1 cup shredded lettuce

1 medium tomato, sliced

1/4 cup pickles (optional)

1/4 cup remoulade sauce (store-bought or homemade)

Fresh parsley (for garnish)

Instructions
 

Marinate the Catfish: In a bowl, combine buttermilk and hot sauce. Place the catfish fillets in the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to infuse flavor and tenderize the fish.

    Prepare the Coating: In a separate shallow dish, whisk together the flour, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. In another shallow dish, place the cornmeal.

      Dredging Process: Remove each catfish fillet from the buttermilk marinade and allow excess to drip off. First, dip into the seasoned flour, coating well, then shake off the excess. Next, press the fillet into the cornmeal, ensuring an even layer adheres to the fish.

        Fry the Catfish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the coated catfish fillets in batches (don’t overcrowd). Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

          Assemble the Po' Boys: Slice the French rolls or hoagie buns lengthwise, leaving one side attached. Spread a generous layer of remoulade sauce on both sides. Layer shredded lettuce, slices of tomato, and pickles if using.

            Add the Fish: Place 1 or 2 pieces of crispy catfish into each roll while still warm. Drizzle extra remoulade on top and sprinkle with fresh parsley for garnish.

              Serve and Enjoy: Serve your spicy Cajun catfish po' boys with extra hot sauce on the side, alongside your favorite potato chips or fries for a true New Orleans experience!

                Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings