Catfish Po'Boy


Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic po' boy sandwich.

Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
4 sandwiches



  • 1 (16 ounce) package shredded coleslaw mix

  • ¼ cup pickled pepperoncini peppers, chopped

  • ¼ cup diced red onion

  • cup mayonnaise

  • ½ lemon, juiced

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white sugar

  • 1 teaspoon salt

  • 1 tablespoon granulated garlic

  • ½ teaspoon granulated onion

  • ¼ teaspoon lemon pepper


  • 8 (3 ounce) fillets catfish

  • 2 tablespoons hot sauce (such as Tabasco®)

  • ½ cup Cajun seasoning

  • 2 cups all-purpose flour

  • 2 cups cornmeal

  • 2 cups bread crumbs

  • 1 tablespoon granulated garlic

  • 1 tablespoon granulated onion

  • 1 ½ teaspoons ground black pepper

  • ½ teaspoon cayenne pepper

  • 1 cup olive oil for frying


  • 4 Italian-style hoagie buns, split lengthwise

  • 1 cup remoulade-style sandwich spread (see footnote for recipe link)

  • 1 lemon, cut into wedges

  • 1 cup cherry tomato halves

  • ½ cup banana pepper rings


  1. Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.

  2. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.

  3. Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.

  4. Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.

  5. Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

    close up view of a Catfish Po'Boy with a slaw, served with tomatoes on a plate

Editor's Note:

Here's the recipe for Remoulade-Style Sandwich Spread.

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

1070 Calories
49g Fat
129g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 1070
% Daily Value *
Total Fat 49g 62%
Saturated Fat 8g 42%
Cholesterol 72mg 24%
Sodium 2961mg 129%
Total Carbohydrate 129g 47%
Dietary Fiber 9g 34%
Total Sugars 6g
Protein 30g
Vitamin C 48mg 238%
Calcium 231mg 18%
Iron 8mg 47%
Potassium 803mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love