17 Simple Catfish Po’boy Recipes with Big Flavor

Just imagine sinking your teeth into a crispy, golden catfish po’boy loaded with tangy remoulade and crunchy lettuce. These 17 simple recipes pack big Southern flavor without the fuss. Perfect for quick dinners or weekend comfort, each one transports you to Louisiana—no plane ticket needed. Ready to fry? Let’s go!

Classic Fried Catfish Po’boy

Crispy, golden catfish piled high on a soft French loaf with crunchy lettuce, ripe tomatoes, and creamy tartar sauce—this is the Po'boy that dreams are made of. I still remember my first bite at a roadside stand in New Orleans; the contrast of textures and flavors was pure magic. Now I make it at home whenever I need a taste of the South.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Catfish

• 1 lb catfish fillets (about 4 fillets)
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Vegetable oil for frying (about 4 cups)

For the Tartar Sauce

• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp finely chopped dill pickles
• Salt and pepper to taste

For Assembly

• 4 French bread rolls (about 8 inches each)
• Shredded lettuce (about 1 cup)
• 2 tomatoes, sliced
• Optional: hot sauce

Instructions

1. In a shallow dish, pour buttermilk. In another shallow dish, whisk together cornmeal, flour, salt, black pepper, cayenne, paprika, and garlic powder.
2. Cut catfish fillets into sandwich-sized pieces (about 4 inches long). Dip each piece into buttermilk, then coat with cornmeal mixture. Place on a wire rack.
3. In a large Dutch oven, heat about 2 inches of vegetable oil to 350°F. Use a thermometer to maintain temperature.
4. Fry catfish in batches, without crowding, for 3-4 minutes per side until golden brown and cooked through (internal temp 145°F). Drain on paper towels.
5. While catfish fries, make tartar sauce: in a small bowl, mix mayonnaise, relish, lemon juice, mustard, and chopped pickles. Season with salt and pepper. Set aside.
6. Split French bread rolls and lightly toast them if desired.
7. Spread tartar sauce on both sides of each roll.
8. Layer shredded lettuce, tomato slices, and fried catfish on the bottom half. Add hot sauce if using. Close sandwich.
9. Serve immediately.

Finally, the magic of a Po'boy is in the first bite—when the crispy crust shatters, the tartar sauce cools, and the bread gives way. Serve these with extra hot sauce and a cold beer for the ultimate Louisiana experience.

Spicy Cajun Catfish Po’boy

Some sandwiches just hit differently, and this spicy Cajun catfish po'boy is one of them. The combo of crispy, seasoned catfish with a tangy remoulade and crunchy pickles is pure Louisiana comfort.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp capers, chopped
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1 clove garlic, minced

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying

For the Sandwich

• 4 French bread rolls (about 6 inches)
• 1/2 cup shredded lettuce
• 1/4 cup pickles, sliced
• Remoulade sauce (from above)

Instructions

1. Make the remoulade: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, paprika, cayenne, and garlic. Cover and refrigerate until ready to use. (Tip: Use fresh lemon juice for brighter flavor.)
2. Prepare catfish: Cut each fillet into sandwich-sized pieces (about 3 oz each). Pour buttermilk into a shallow dish. In another dish, combine cornmeal, flour, Cajun seasoning, salt, and black pepper.
3. Heat oil: In a large skillet, heat about 1/2 inch of vegetable oil to 350°F over medium-high heat. (Tip: Use a thermometer to maintain temperature – if oil smokes, it's too hot.)
4. Bread catfish: Dip each piece into buttermilk, letting excess drip off, then dredge in cornmeal mixture, pressing gently to adhere on all sides.
5. Fry: Carefully add catfish to hot oil in batches, avoiding overcrowding. Fry for 3–4 minutes per side until golden brown and cooked through (internal temperature reaches 145°F). Drain on paper towels. (Tip: Keep fried pieces warm in a 200°F oven while frying remaining batches.)
6. Assemble: Cut rolls in half horizontally. Toast cut sides in a dry skillet or oven if desired. Spread remoulade sauce on both cut sides. Layer shredded lettuce, sliced pickles, and fried catfish. Serve immediately.

Really, the magic of this po'boy is in the contrast — the crispy, spicy crust against the cool, creamy remoulade and crunchy pickles. Serve with a side of hot sauce for extra kick, or swap the catfish for shrimp if you're feeling fancy.

Grilled Lemon Pepper Catfish Po’boy

Hey y'all, there's nothing quite like a crispy, juicy po'boy on a warm evening. This grilled lemon pepper catfish version is my new go-to for summer cookouts. The tangy aioli and peppery fish sing together perfectly.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Garlic Aioli

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Catfish

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons lemon pepper seasoning
• 1 tablespoon olive oil

Sandwich Assembly

• 4 hoagie rolls
• 2 cups arugula
• 1 large tomato, sliced
• 1 tablespoon butter

Instructions

1. In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Stir until smooth. Cover and refrigerate for at least 10 minutes to allow flavors to meld. (Tip: Letting the aioli sit enhances the garlic flavor.)
2. Pat catfish fillets dry with paper towels. Brush both sides with olive oil, then season evenly with lemon pepper seasoning.
3. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
4. Grill catfish fillets for 4-5 minutes per side, until opaque and flaky and the internal temperature reaches 145°F. (Tip: Avoid flipping too early; let the fish develop nice grill marks.)
5. While catfish cooks, split hoagie rolls and spread a thin layer of butter on the cut sides. Toast on the grill or in a skillet, cut-side down, until golden brown, about 1-2 minutes.
6. Spread garlic aioli on both sides of each toasted roll.
7. Layer arugula and tomato slices on the bottom half of each roll.
8. Place a grilled catfish fillet on top of the arugula and tomato. Close the sandwich.
9. Serve immediately, with extra aioli on the side if desired. (Tip: Let the grilled fish rest for a minute before assembling to keep it juicy.)

With its flaky, peppery catfish and creamy aioli, this po'boy is pure comfort. Serve it with sweet potato fries or a cold beer for the ultimate summer meal. Leftover aioli is great on fries the next day!

Blackened Catfish Po’boy with Creole Mayo

Unlike a standard po'boy that's all about fried shrimp, this Blackened Catfish version brings a smoky, spicy kick that I absolutely crave. The Creole mayo ties everything together with a creamy tang, and the cool lettuce and tomato balance the heat perfectly. It's my go-to for a quick weeknight dinner that feels like a New Orleans treat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 4 (6-ounce) catfish fillets
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, melted
• 1/2 cup mayonnaise
• 1 tablespoon Creole seasoning
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (such as Tabasco)
• 4 French bread rolls, split and toasted
• 1 cup shredded iceberg lettuce
• 1 large tomato, sliced

Instructions

1. In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper to make the blackened seasoning. Set aside.
2. Pat catfish fillets dry with paper towels. Brush each fillet generously with melted butter (the butter helps the seasoning stick and creates that signature crust), then coat both sides with the blackened seasoning mixture.
3. Heat a large cast-iron skillet over high heat until smoking hot, about 2 minutes. Tip: A screaming-hot pan is essential for a proper blackened crust.
4. Carefully place the seasoned catfish fillets in the skillet. Cook without moving for 3 minutes, until the underside is deeply charred. Flip and cook for another 2-3 minutes, until fish is opaque and flakes easily. Tip: Don't overcrowd the pan; cook in batches if needed to maintain heat.
5. While fish cooks, prepare Creole mayo: In a small bowl, mix mayonnaise, Creole seasoning, lemon juice, and hot sauce. Refrigerate until ready.
6. Toast the split rolls in a toaster or under the broiler until lightly golden.
7. To assemble: Spread a generous layer of Creole mayo on both halves of each roll. Layer shredded lettuce and tomato slices on the bottom half. Place a blackened catfish fillet on top. Close the sandwich and serve immediately.

Kick things up with a few pickled jalapeños if you like extra heat! The flaky catfish with that smoky, spicy crust is pure comfort in every bite. Serve with a cold beer or sweet tea for the ultimate Southern meal.

Healthy Baked Catfish Po’boy

Most folks think a good po'boy requires a deep fryer, but my lighter version proves otherwise. Oven-baked catfish with a crispy cornmeal coating and a whole wheat bun keeps it wholesome, and the tangy yogurt sauce ties it all together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Catfish

• 1 lb catfish fillets
• 1/2 cup buttermilk
• 1 tbsp hot sauce
• 1/2 cup cornmeal
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Yogurt Sauce

• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp dried dill
• 1 pinch salt

For the Sandwich

• 4 whole wheat buns
• 4 lettuce leaves
• 1 large tomato, sliced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a shallow bowl, whisk together buttermilk and hot sauce. This tenderizes the fish and adds a subtle kick.
3. In a separate shallow dish, combine cornmeal, paprika, garlic powder, salt, and black pepper. Mix thoroughly.
4. Dip each catfish fillet into the buttermilk mixture, allowing excess to drip off, then dredge in the cornmeal mixture until evenly coated. Place on the prepared baking sheet.
5. Bake for 15–20 minutes, flipping halfway through, until the fish is golden and flakes easily with a fork. Tip: The coating should be crisp and the internal temperature should reach 145°F.
6. While the fish bakes, prepare the sauce: In a small bowl, stir together Greek yogurt, lemon juice, dried dill, and salt. Set aside to let the flavors meld.
7. During the last 2–3 minutes of baking, place the whole wheat buns cut-side up on the oven rack to lightly toast. Watch closely to prevent burning.
8. Assemble the po'boys: Spread a dollop of yogurt sauce on the bottom half of each bun. Add a lettuce leaf, a slice or two of tomato, and a baked catfish fillet. Top with extra sauce if desired. Serve immediately.

Kick back and enjoy this guilt-free po'boy with a side of sweet potato fries for a complete meal. The cornmeal crust stays perfectly crunchy, and the creamy yogurt sauce brightens every bite, making it a weeknight winner you'll return to again and again.

Crispy Oven-Fried Catfish Po’boy

Nothing beats a crispy, golden catfish po'boy, but frying at home can be messy. That's why I love this oven-fried version—it gives you all the crunch without the grease. With a panko crust and spicy mayo, it's my go-to for a quick weeknight dinner that feels like a treat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb catfish fillets, cut into 4 pieces
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Cooking spray (olive oil or canola)
• 4 hoagie rolls, split and lightly toasted
• 2 cups shredded lettuce
• 1 large tomato, sliced
• 1/4 cup dill pickle slices
• For the spicy mayo:
• 1/3 cup mayonnaise
• 1 tablespoon hot sauce (e.g., Frank's RedHot)
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
2. Pat catfish fillets dry with paper towels (this ensures crispy coating). Set up breading station: In a shallow bowl, whisk flour, paprika, cayenne, garlic powder, salt, and black pepper. In another bowl, beat eggs. In a third bowl, place panko.
3. Dredge each fillet in seasoned flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Then coat with panko, pressing gently to adhere.
4. Place breaded fillets on prepared baking sheet. Lightly spray tops with cooking spray (this helps them brown).
5. Bake for 15-20 minutes, flipping halfway, until golden brown and fish flakes easily with a fork (internal temp 145°F).
6. While catfish bakes, make spicy mayo: stir together mayonnaise, hot sauce, and lemon juice. Refrigerate until ready.
7. Toast hoagie rolls in the oven or a toaster. Spread spicy mayo on both sides of each roll.
8. Assemble po'boys: place a catfish fillet on each roll, top with lettuce, tomato slices, and pickles. Serve immediately.

How's that for a crunchy, satisfying sandwich? The oven-fried catfish stays tender inside while the panko gives an extra-crisp bite. Pile on the toppings—or swap the spicy mayo for tartar sauce if you like. Serve with sweet potato fries for a complete Southern-inspired meal.

Air-Fried Catfish Po’boy

Growing up in the South, I thought a po'boy had to be deep-fried—until I got my air fryer. Now I can enjoy that same crispy, golden catfish with a fraction of the oil, and it’s every bit as satisfying. This gluten-free, low-fat version lets me indulge without the guilt, and the fresh, tangy coleslaw is the perfect crunchy counterpart.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Catfish

• 1 lb catfish fillets
• 1/2 cup gluten-free flour (e.g., rice flour)
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup buttermilk (or plant-based milk)
• 2 tbsp hot sauce (optional)
• Cooking spray

For the Coleslaw

• 2 cups shredded cabbage
• 1/4 cup shredded carrot
• 3 tbsp mayonnaise (or vegan)
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed
• Salt and pepper to taste

For Assembly

• 4 gluten-free hoagie or sub rolls
• Pickles, for serving
• Lettuce and tomato (optional)

Instructions

1. Pat catfish fillets dry with paper towels. This ensures the coating sticks and the fillets crisp up nicely.
2. In a shallow dish, whisk together gluten-free flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. In another shallow dish, combine buttermilk and hot sauce (if using).
4. Dip each catfish fillet into the buttermilk mixture, allowing excess to drip off, then coat evenly in the seasoned flour. Place on a plate. Let rest 5 minutes so the coating adheres better.
5. Preheat air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with cooking spray.
6. Place catfish fillets in a single layer in the basket, making sure they don’t touch (cook in batches if needed). Spray the tops with cooking spray. Air fry at 400°F for 6 minutes, flip carefully, spray again, and cook another 4-6 minutes until golden brown and cooked through (internal temp 145°F). Tip: Don't overcrowd the basket—air needs to circulate for maximum crunch.
7. While catfish cooks, make the coleslaw: In a bowl, combine shredded cabbage, carrot, mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Stir well. Refrigerate at least 10 minutes to let flavors meld. Tip: Letting it sit makes the cabbage slightly wilted and more flavorful.
8. Toast the gluten-free rolls: If desired, place rolls cut-side up in the air fryer for 1-2 minutes at 350°F, or toast in a skillet. Keep an eye on them as gluten-free bread browns quickly.
9. Assemble po’boys: Spread a generous layer of coleslaw on the bottom of each toasted roll. Top with a piece of air-fried catfish, then add pickles and optional lettuce/tomato. Serve immediately while the fish is hot and crispy.

You haven't had a proper po'boy until you try this air-fried version—the crunch is incredible, and the tangy slaw cuts through the richness beautifully. I love piling on extra pickles for that briney pop, and a side of sweet potato fries makes it a complete meal. Trust me, this will become a weeknight staple!

Catfish Po’boy with Avocado and Sriracha

Zipping through New Orleans cravings, this Catfish Po'boy brings the bayou to your kitchen with a California twist. The crispy fried catfish pairs perfectly with creamy avocado and a kick of sriracha mayo, all tucked into soft French bread. It's my go-to for a quick, flavorful weeknight dinner that feels like a treat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb catfish fillets
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable oil (for frying)
• 4 (6-inch) pieces French bread
• 1 ripe avocado, sliced
• 1/2 cup mayonnaise
• 2 tbsp sriracha
• 1/4 cup fresh cilantro leaves

Instructions

1. In a shallow bowl, whisk together buttermilk and hot sauce. Season catfish fillets with salt and pepper, then submerge in the buttermilk mixture. Let soak for 10 minutes to tenderize (tip: this also helps the coating adhere better).
2. In a separate bowl, combine cornmeal, flour, paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly.
3. Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer for accuracy (tip: maintaining temperature is key to crispy fish).
4. Remove catfish from buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to coat. Shake off excess. Carefully place in hot oil, frying in batches to avoid overcrowding (tip: overcrowding lowers oil temp, making fish greasy). Fry for 4–5 minutes per side until golden brown and fish flakes easily, or internal temperature reaches 145°F. Transfer to a paper towel-lined plate.
5. While fish fries, prepare the sriracha mayo: stir together mayonnaise and sriracha in a small bowl. Adjust sriracha to your heat preference.
6. Slice the bread in half horizontally. Toast lightly if desired. Spread sriracha mayo on both cut sides. Layer fried catfish, sliced avocado, and fresh cilantro. Serve immediately.

With its crunchy crust and creamy avocado, this po'boy delivers a satisfying crunch with every bite. I love serving it with extra lime wedges for brightness and a side of crispy fries. Whether it's game day or a casual supper, this recipe never disappoints.

Catfish Po’boy with Bacon and Ranch

Gotta love a sandwich that brings together crispy catfish, smoky bacon, and cool ranch dressing. This po'boy is my go-to for a quick weeknight dinner that feels like a treat from a New Orleans dive.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Catfish

• 1 lb catfish fillets, cut into 4 pieces
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying

For the Sandwiches

• 8 slices bacon
• 4 French bread rolls (about 6 inches each), split
• 1/2 cup ranch dressing
• 2 cups shredded lettuce
• 1 large tomato, sliced

Instructions

1. In a shallow dish, whisk together buttermilk and hot sauce. Add catfish pieces, turning to coat. Cover and refrigerate for 15 minutes (or up to 1 hour) to tenderize and remove fishiness.
2. Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain. Leave 2 tablespoons bacon drippings in the skillet for frying catfish; add enough vegetable oil to reach 1/2 inch depth. Heat to 350°F (use a thermometer to maintain temperature).
3. In a separate shallow dish, whisk together cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper. Remove catfish from buttermilk, letting excess drip off. Dredge each piece in the cornmeal mixture, pressing gently to adhere. Shake off any excess.
4. Fry catfish in the hot oil (in batches if needed) until golden brown and cooked through, about 3–4 minutes per side. Internal temperature should reach 145°F. Drain on a wire rack set over a baking sheet.
5. Toast the cut sides of the bread rolls under the broiler or in a dry skillet until lightly golden, about 1 minute. Spread 1 tablespoon ranch dressing on each cut side.
6. Assemble sandwiches: On each roll bottom, layer lettuce, tomato slices, a piece of fried catfish, and 2 slices of bacon. Close with the roll top. Serve immediately.

Really, the contrast of textures here is everything: the crunchy cornmeal crust, crisp smoky bacon, and cool, creamy ranch. I love serving these with extra hot sauce on the side and a pile of seasoned fries.

Tex-Mex Catfish Po’boy

You know how some sandwiches just hit different? This Tex-Mex Catfish Po'boy is one of those—a crispy, spicy, cheesy mess that I make on repeat. The first time I served it to my family, they asked for it again the next week!

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb catfish fillets
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• 4 (6-inch) French bread rolls, split
• 4 slices pepper jack cheese
• 1/2 cup pickled jalapeño slices
• 4 leaves lettuce
• 1 tomato, sliced
• 1/2 cup mayonnaise
• 2 tbsp minced chipotle peppers in adobo sauce
• 1 tbsp lime juice

Instructions

1. In a shallow dish, whisk together buttermilk and hot sauce. Add catfish fillets, turning to coat. Marinate at room temperature for 15 minutes.
2. In another shallow dish, combine cornmeal, flour, chili powder, cumin, garlic powder, salt, and black pepper. Stir until evenly mixed.
3. Heat 1 inch of vegetable oil in a large skillet to 375°F. Use a thermometer for accuracy—too low and the coating gets greasy, too high and it burns.
4. Working in batches so you don't overcrowd the pan, remove a catfish fillet from the buttermilk, letting excess drip off. Dredge in the cornmeal mixture, pressing gently to adhere. Carefully place into the hot oil.
5. Fry for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145°F). Transfer to a paper towel-lined plate. Let the oil come back to 375°F between batches.
6. While the fish cooks, preheat the oven broiler. Place split rolls cut-side up on a baking sheet and top each with a slice of pepper jack cheese. Broil until cheese melts and bread is lightly toasted, about 2 minutes.
7. In a small bowl, stir together mayonnaise, minced chipotle peppers, and lime juice to make the chipotle sauce.
8. To assemble, spread chipotle sauce on each toasted roll bottom. Top with lettuce, tomato slices, fried catfish, and pickled jalapeños. Cover with the roll top. Serve immediately—the crunch waits for no one!

Just one bite and you'll understand why this is my go-to weeknight indulgence. The crispy cornmeal crust, melty pepper jack, and smoky chipotle sauce all come together in perfect harmony. Serve with extra sauce on the side for dipping!

Cheesy Catfish Po’boy with Provolone

Po'boys are a classic New Orleans staple, but this cheesy catfish version with melted provolone and marinara feels like a cozy weeknight upgrade. I love how the crispy fried fish pairs with gooey cheese and tangy sauce — it's messy, satisfying, and totally worth the napkin pile.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Catfish

• 1 lb catfish fillets, cut into 4 pieces
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 1/2 cup buttermilk
• Vegetable oil, for frying (about 2 cups)

For the Sandwich

• 4 French bread rolls (about 6 inches each)
• 8 slices provolone cheese
• 1 cup marinara sauce, warmed
• 2 tbsp butter, softened
• 1 cup shredded lettuce
• 4 slices tomato
• Pickle slices (optional)

Instructions

1. In a shallow dish, whisk together cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper. In another dish, whisk egg and buttermilk until smooth.
2. Pat catfish pieces dry with paper towels. Dip each piece into the egg mixture, letting excess drip off, then coat evenly in the cornmeal mixture. Press coating to adhere. Place on a wire rack.
3. In a large skillet, heat 1/2 inch of vegetable oil to 350°F over medium-high heat. (Tip: test with a pinch of breading — it should sizzle immediately.) Fry catfish in batches, 3-4 minutes per side, until golden brown and cooked through (internal temp 145°F). Drain on paper towels.
4. Split the French bread rolls lengthwise but not all the way through. Spread cut sides with softened butter. In a large skillet or on a griddle, toast rolls butter-side down over medium heat until golden, about 2 minutes.
5. Preheat broiler. Place 2 slices of provolone on the bottom half of each roll. Arrange fried catfish on top, then spoon 1/4 cup warm marinara over each fillet. Top with remaining provolone slices.
6. Broil sandwiches 4-5 inches from heat for 1-2 minutes until cheese is melted and bubbly. (Tip: watch closely to avoid burning.) Remove from oven. (Tip: let them cool for 1 minute so the cheese sets slightly.)
7. Add shredded lettuce and tomato slices to each sandwich. Close the rolls and serve immediately with pickle slices if desired.

Melted provolone and crispy catfish make every bite a little piece of heaven. I love serving these with extra marinara for dipping and a side of crunchy fries. You can also swap the lettuce for coleslaw if you want extra crunch and tang.

Low-Carb Catfish Lettuce Wrap Po’boy

Zipping up my favorite summer supper in a lettuce wrap? Yes, please! This low-carb catfish po'boy swaps the bread for crisp butter lettuce, and a tangy keto remoulade ties it all together. It’s my go-to when I'm craving bold Cajun flavor without the carb crash.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Remoulade

• 1/2 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• salt to taste

For the Catfish and Assembly

• 4 catfish fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp blackening seasoning
• 8 large butter lettuce leaves
• 1 medium tomato, sliced
• 1/2 cup shredded lettuce
• salt and pepper to taste

Instructions

1. Make the remoulade: In a small bowl, whisk together mayonnaise, relish, mustard, hot sauce, paprika, garlic powder, onion powder, cayenne, and a pinch of salt. Cover and refrigerate for at least 15 minutes to let flavors meld. Tip: For extra kick, add more hot sauce or a dash of smoked paprika.
2. Pat catfish fillets dry with paper towels. Brush both sides with olive oil and season evenly with blackening seasoning, salt, and pepper. Tip: Let the seasoned fillets rest for 5 minutes to absorb flavors.
3. Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates.
4. Grill catfish for 3–4 minutes per side, until the fish flakes easily with a fork and has nice grill marks. Internal temp should reach 145°F. Tip: Don't overcook—catfish can dry out quickly; flip only once.
5. While fish cooks, prepare the lettuce wraps: Lay out butter lettuce leaves, doubling up if needed for sturdiness.
6. To assemble, spread about 1 tablespoon remoulade on each lettuce leaf. Place a grilled catfish fillet, then top with tomato slices and shredded lettuce. Drizzle with more remoulade if desired.
7. Serve immediately, wrapping the lettuce around the fillings like a taco.

Plus, the crunch from the lettuce and the creamy heat from the remoulade make every bite satisfying. Perfect for a picnic or a quick weeknight dinner—no one will miss the bread!

Pan-Seared Catfish Po’boy with Remoulade

Lately, I've been craving the bold flavors of a classic New Orleans po'boy, but with a lighter twist. Instead of deep-frying, I pan-sear the catfish to golden perfection—it's quicker, less messy, and lets the tangy remoulade and crunchy slaw shine. This is my go-to weeknight dinner that feels like a celebration.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon capers, drained and chopped
• 1 tablespoon dill pickle relish
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon hot sauce
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper
• 2 cups shredded green cabbage
• 1/4 cup shredded carrot
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon celery seeds
• 4 (6-ounce) catfish fillets
• 1/2 cup cornmeal
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons vegetable oil
• 1 large baguette (about 24 inches), cut into 4 pieces and split

Instructions

1. In a small bowl, combine mayonnaise, chopped capers, dill pickle relish, lemon juice, Dijon mustard, hot sauce, paprika, and a pinch each of salt and pepper. Stir until smooth. Cover and refrigerate the remoulade while you prepare the slaw and catfish. (Tip: Let it sit for at least 15 minutes to meld flavors.)
2. In a medium bowl, toss together shredded cabbage, shredded carrot, apple cider vinegar, olive oil, sugar, celery seeds, and a pinch of salt. Set aside to allow flavors to marry.
3. Pat catfish fillets dry with paper towels. In a shallow dish, mix cornmeal, garlic powder, onion powder, cayenne (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dip each fillet into the cornmeal mixture, pressing lightly to coat both sides. (Tip: Patting the fish dry ensures the coating sticks and promotes browning.)
4. Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place the coated catfish fillets in the skillet—do not overcrowd; cook in batches if needed. Cook for 3–4 minutes per side, until golden brown and the fish flakes easily with a fork. Transfer to a plate lined with paper towels. (Tip: For even cooking, bring fillets to room temperature before searing.)
5. To assemble the po'boys, lightly toast the split baguette pieces if desired. Spread a generous layer of remoulade on both cut sides of each baguette. Divide the slaw among the bottom halves, then top with a catfish fillet. Close the sandwiches and serve immediately. (Tip: To keep the bread from getting soggy, spoon the slaw onto the bottom half and let the remoulade act as a barrier on top.)

Kick back and enjoy this po'boy with a cold beer or a zesty lemonade. The crunchy, tangy slaw balances the rich pan-seared catfish, while the remoulade adds a creamy kick—every bite is a trip to the bayou without leaving your kitchen.

Smoky Catfish Po’boy with Chipotle

There's nothing quite like a po'boy that tastes of the bayou, and this smoky catfish version is my new weeknight obsession. I love how the chipotle aioli cuts through the richness of the smoked fish, and the pickled onions add that perfect tangy crunch.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 large red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 cup mayonnaise
• 2 tbsp chipotle peppers in adobo, minced
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• 4 catfish fillets (about 6 oz each)
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 hoagie rolls, split
• 1 cup fresh spinach leaves

Instructions

1. In a small bowl, combine the sliced red onion, apple cider vinegar, sugar, and 1 tsp salt. Toss well, then let sit at room temperature for at least 20 minutes to quick-pickle.
2. While onions pickle, make the chipotle aioli: In a small bowl, whisk together mayonnaise, minced chipotle, lime juice, and minced garlic. Cover and refrigerate until ready to use. (Tip: Let it chill for at least 15 minutes to meld flavors.)
3. Preheat your smoker to 225°F with apple wood chips for a mild, sweet smoke. Pat catfish fillets dry with paper towels.
4. In a small dish, mix smoked paprika, 1/2 tsp salt, and black pepper. Season both sides of each fillet with the spice mixture.
5. Place seasoned catfish on the smoker grate. Smoke for 20-25 minutes, until the fish flakes easily with a fork and internal temperature reaches 145°F. (Tip: Flip once halfway through for even cooking.)
6. While fish smokes, split the hoagie rolls and toast them under the broiler for 1-2 minutes until lightly golden. (Tip: Keep an eye on them—they burn fast!)
7. To assemble: Spread a generous layer of chipotle aioli on both halves of each roll. Layer fresh spinach on the bottom half, then place a smoked catfish fillet on top. Drain the pickled onions and pile them over the fish, then close the sandwich.

Zesty and smoky, this po'boy brings the South to your table with every bite. The flaky catfish, creamy aioli, and tangy onions make for a flavor explosion—perfect with a side of crispy fries or a cold beer.

Beer-Battered Catfish Po’boy

Kick off your summer cookout with this Southern classic—a crispy beer-battered catfish po'boy that's lighter than air but packed with flavor. I've been perfecting this recipe for years, and the secret is a cold, cold beer batter and a hot oil bath.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Fish

• 1 lb catfish fillets, cut into 4 pieces
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Batter

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup cold beer (lager)

For Frying

• 4 cups vegetable oil, for deep frying

For Serving

• 4 French bread rolls, split
• 4 leaves lettuce
• 4 lemon wedges

Instructions

1. Pat the catfish fillets dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, 1 tsp salt, 1/2 tsp black pepper, paprika, garlic powder, and cayenne pepper.
3. Pour the cold beer into the dry ingredients and whisk until smooth. The batter should be the consistency of thick cream—add a splash more beer if needed. Pro tip: Keep the batter cold by placing the bowl over an ice bath; cold batter = crispiest crust.
4. In a deep, heavy pot or cast-iron skillet, heat the vegetable oil to 350°F. Use a thermometer for accuracy—too low and the fish absorbs oil, too high and it burns before the fish cooks.
5. Working one piece at a time, dip each catfish fillet into the batter, letting any excess drip back into the bowl. Carefully lower into the hot oil—don't drop them or you'll splatter!
6. Fry in batches (2 pieces at a time) for 4–5 minutes, flipping once, until golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F. Drain on a wire rack or paper towels. Pro tip: Season immediately with a tiny pinch of salt while it's hot.
7. If desired, lightly toast the split French rolls on a griddle or in a toaster oven until warm and slightly crusty.
8. Assemble the po'boys: place a fried catfish piece on each roll, top with a lettuce leaf, and squeeze a lemon wedge over the fish. Serve immediately with extra lemon wedges on the side.

Kissed with a squeeze of fresh lemon, the crunchy fish and cool lettuce make every bite a symphony of textures. Serve with extra lemon wedges and a side of spicy remoulade if you're feeling fancy!

Garlic Herb Catfish Po’boy

Venturing into the heart of Louisiana flavors, I've tweaked the classic Po'boy with a garlic herb crusted catfish that's got that perfect crunch. The combo of roasted red peppers and basil mayo brings a fresh, zesty twist that'll have you craving seconds.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb catfish fillets
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 cup mayonnaise
• 1/4 cup fresh basil leaves
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying
• 4 French bread rolls, split and toasted
• Lettuce leaves

Instructions

1. Pat the catfish fillets dry with paper towels to help the coating adhere, then season with salt and pepper.
2. In a shallow dish, combine breadcrumbs, minced garlic, parsley, thyme, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
3. Set up a dredging station: place flour in one dish, beaten eggs in another, and the breadcrumb mixture in a third.
4. Dredge each catfish fillet first in flour, then dip in egg, and finally press into the breadcrumb mixture until fully coated.
5. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F (use a thermometer for accuracy).
6. Fry the catfish fillets for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F. Transfer to a paper towel-lined plate to drain.
7. While the catfish cooks, make the basil mayo: combine mayonnaise, basil leaves, lemon juice, and half the chopped roasted red peppers in a food processor; pulse until smooth.
8. To assemble, spread basil mayo on the bottom half of each toasted roll, layer with lettuce, a fried catfish fillet, and a generous spoonful of the remaining roasted red peppers.
9. Place the top half of the roll and serve immediately.

Firm yet flaky, the catfish pairs beautifully with the smoky-sweet roasted red pepper basil mayo. Serve these po'boys with crispy fries and a cold beer for the ultimate comfort meal.

Spicy Buffalo Catfish Po’boy

Venturing into the world of Cajun-meets-Buffalo flavors, this Spicy Buffalo Catfish Po'boy is my go-to comfort sandwich. It all started on a rainy Sunday when I craved something crispy, spicy, and tangy—and this recipe hit every note. The combination of crunchy catfish, buttery Buffalo sauce, cool blue cheese dressing, and fresh celery is pure magic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Blue Cheese Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crumbled blue cheese
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper

For the Buffalo Catfish

• 1 lb catfish fillets, cut into 4 pieces
• ½ cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup buttermilk
• ¾ cup cornmeal
• Vegetable oil, for frying
• ⅓ cup hot sauce (such as Frank's RedHot)
• 2 tablespoons unsalted butter

For the Po'boy Assembly

• 4 French bread rolls (about 6 inches), split
• 2 celery stalks, thinly sliced
• 1 cup shredded lettuce

Instructions

1. Make the blue cheese dressing: In a small bowl, whisk together mayonnaise, sour cream, crumbled blue cheese, lemon juice, white vinegar, garlic powder, and black pepper. Cover and refrigerate until needed. (Tip: For a chunkier dressing, gently fold the blue cheese at the end instead of whisking.)
2. Prepare the catfish: Pat the catfish fillets dry with paper towels. In a shallow dish, mix flour, paprika, cayenne, garlic powder, salt, and black pepper. Place buttermilk in another shallow dish, and cornmeal in a third dish.
3. Set up breading station: Dredge each catfish piece first in the flour mixture, tapping off excess. Dip into buttermilk, letting excess drip off. Then coat evenly with cornmeal. Place on a wire rack while breading the rest. (Tip: Use one hand for wet ingredients and the other for dry to keep breading from clumping.)
4. Heat oil: In a large deep skillet or Dutch oven, heat about ½ inch of vegetable oil to 350°F (use a thermometer). Fry the catfish in batches, 2-3 pieces at a time, without overcrowding. Cook 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F). Transfer to a paper-towel-lined plate.
5. Make Buffalo sauce: In a small saucepan over low heat, combine hot sauce and butter. Stir until butter is melted and sauce is smooth. Remove from heat.
6. Brush the fried catfish pieces generously with the Buffalo sauce on all sides. (Tip: Use a silicone brush for even coating; if you like extra heat, reserve a little sauce to drizzle on the sandwich.)
7. Assemble po'boys: Lightly toast the split rolls under the broiler or on a grill pan. Spread a generous layer of blue cheese dressing on both cut sides of each roll. Place a Buffalo-coated catfish piece on the bottom half. Top with sliced celery and shredded lettuce. Close the sandwich and serve immediately.

One bite and you'll understand why this po'boy has become a staple in my kitchen. The crispy cornmeal crust gives way to tender, spicy catfish, while the cool, tangy dressing and fresh celery cut through the heat. For a fun twist, serve with extra Buffalo sauce on the side and sweet potato fries for dipping.

Conclusion

Now you’ve got 17 simple catfish po’boy recipes bursting with flavor. Give one a try tonight—your family will thank you! Drop a comment with your favorite variation and don’t forget to share this roundup on Pinterest for fellow po’boy lovers.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.