Spicy Catfish Po’ Boy with Pickled Slaw

A Southern classic, this po’ boy sandwich features crispy fried catfish fillets topped with tangy pickled slaw and a zesty remoulade sauce. Originating in Louisiana, this dish brings the bold, comforting flavors of the South to life. The flaky catfish pairs perfectly with the crunchy, flavorful slaw, making this a favorite for outdoorsmen and anglers alike.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Ingredients

  • 4 catfish fillets
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • 1 baguette, sliced
  • 1 cup shredded cabbage (garden or locally grown)
  • 1/4 cup white vinegar
  • 1/4 cup mayonnaise
  • 1 tablespoon hot sauce

Instructions

  1. Marinate catfish fillets in buttermilk for 10 minutes. Dredge in a mixture of cornmeal, Cajun seasoning, salt, and pepper.
  2. Fry catfish in hot oil until golden and crispy. Drain on paper towels.
  3. In a bowl, toss cabbage with white vinegar to create the pickled slaw.
  4. Mix mayonnaise and hot sauce to make the remoulade.
  5. Assemble po’ boy with baguette, catfish, pickled slaw, and remoulade. Serve immediately.
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