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Recipe courtesy of Brenda's French Soul Food

Brenda's Catfish Po Boy

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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Vegetable oil, for frying

Cornmeal Dredge:

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon paprika

1 teaspoon granulated salt

1/4 teaspoon cumin

1/4 teaspoon ground coriander

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch black pepper

Pinch cayenne

Chipotle Remoulade:

1 cup mayonnaise

1 tablespoon minced red onions

1/2 tablespoon capers, minced

1/2 tablespoon minced chipotles en adobo

1/2 teaspoon sugar

Splash lemon juice


One 6-inch French roll

Unsalted butter

5 to 6 ounces catfish fillets, soaked in milk

Shredded lettuce (romaine or iceberg)

Sliced tomatoes


  1. Heat oil in a deep pot to 350 degrees F.
  2. For the cornmeal dredge: Mix together the flour, cornmeal, paprika, salt, cumin, coriander, garlic powder, onion powder, black pepper and cayenne pepper.
  3. For the remoulade: Whisk together the mayonnaise, red onions, capers, chipotles, sugar, lemon juice and salt to taste.
  4. Slice the roll open and butter the inside. Toast cut-side down on a flat griddle. Meanwhile, coat the fish fillet in 1/2 cup of the cornmeal dredge, and then deep-fry until cooked through, 3 to 4 minutes.
  5. Layer shredded lettuce and tomatoes onto the bottom of the roll, and top with the fried fish. Slather with 3 tablespoons of the remoulade then CHOW DOWN! Use the remaining dredge and remoulade for more fish or other recipes.