Southwest Catfish Po' Boy

This po' boy sandwich offers a blend of crispy fried catfish and smoky chipotle mayo, delivering bold, satisfying flavors. Catfish thrives in warm, slow-moving waters, making it a staple of southern and southwestern culinary traditions. This recipe honors the heritage of these regions, where fishing and sustainability go hand in hand.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Ingredients

  • 4 catfish fillets
  • 1 cup cornmeal
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 4 hoagie rolls
  • 1/4 cup mayonnaise
  • 1 tbsp chipotle in adobo, minced
  • 1 cup shredded lettuce (garden or locally grown)

Instructions

  1. Mix cornmeal, paprika, and cayenne. Dredge catfish fillets in the mixture.
  2. Fry fillets in hot oil until golden brown.
  3. Combine mayonnaise and chipotle to make the sauce.
  4. Assemble po’ boys with catfish, sauce, and lettuce in hoagie rolls.
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