Catfish Po-Boy
  • Duration

    45 minutes

  • Serves

    6 to 8
Chef’s notes

Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.

Feel free to substitute any white fish for this recipe. Quality buns, slaw, and homemade tartar sure make this a show-stopper of a meal. Click here to watch how to fry catfish like Clay Newcomb and here to see how Clay cleans them.

Ingredients

  • 2 lbs. catfish fillets, cut into strips
  • 1 cup buttermilk
  • 1½ cup cornmeal
  • ½ cup AP flour
  • 1 tbsp. creole seasoning
  • Tartar sauce
  • Favorite slaw
  • Brioche buns

Also works with

Any white-fleshed fish

Preparation

  1. Marinate catfish strips in buttermilk for a minimum of 4 hours.
  2. Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
  3. Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
  4. To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.
Chef’s notes

Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.

Feel free to substitute any white fish for this recipe. Quality buns, slaw, and homemade tartar sure make this a show-stopper of a meal. Click here to watch how to fry catfish like Clay Newcomb and here to see how Clay cleans them.

Ingredients

  • 2 lbs. catfish fillets, cut into strips
  • 1 cup buttermilk
  • 1½ cup cornmeal
  • ½ cup AP flour
  • 1 tbsp. creole seasoning
  • Tartar sauce
  • Favorite slaw
  • Brioche buns

Also works with

Any white-fleshed fish

Preparation

  1. Marinate catfish strips in buttermilk for a minimum of 4 hours.
  2. Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
  3. Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
  4. To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.

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Save this recipe

Catfish Po-Boy

Recipe by: Michael Vialpando
Catfish Po-Boy
  • Duration

    45 minutes

  • Serves

    6 to 8
Chef’s notes

Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around.

Feel free to substitute any white fish for this recipe. Quality buns, slaw, and homemade tartar sure make this a show-stopper of a meal. Click here to watch how to fry catfish like Clay Newcomb and here to see how Clay cleans them.

Ingredients

  • 2 lbs. catfish fillets, cut into strips
  • 1 cup buttermilk
  • 1½ cup cornmeal
  • ½ cup AP flour
  • 1 tbsp. creole seasoning
  • Tartar sauce
  • Favorite slaw
  • Brioche buns

Also works with

Any white-fleshed fish

Preparation

  1. Marinate catfish strips in buttermilk for a minimum of 4 hours.
  2. Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
  3. Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
  4. To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.