Nice and Spicy Catfish Po'boy

Prep Time: 2½ Hours
Yields: 6 Servings


The Blue Channel catfish of Louisiana is not only a favorite of the Cajuns and Creoles, but it is also revered as the best fish in the South. Catfish can be deep-fried in fillets or whole with its skin and head on. In this recipe, the catfish is served po’boy-style on French bread and topped with coleslaw.

Ingredients for Slaw:
4 cups shredded cabbage
1 small onion, grated
1 carrot, peeled and grated
1 tbsp minced parsley
¼ cup vegetable oil
3 tbsps cider vinegar
¼ cup mayonnaise
1 tbsp sugar
¼ tsp dry mustard
1/8 tsp granulated garlic
½ tsp celery seed
cayenne pepper to taste

Toss cabbage, onions, carrots and parsley until well mixed. In a small bowl, combine oil, vinegar, mayonnaise, sugar and seasonings. Stir well. Pour dressing over cabbage mixture and toss gently. Refrigerate 2 hours while frying catfish.

Ingredients for Catfish:
6 (6–8 ounce) catfish fillets
1 cup milk
1 egg
½ cup water
3 tbsps Creole mustard
juice of 1 lemon
Louisiana hot sauce to taste
seasoned corn flour
6 (6-inch) po’boy loafs
1 red onion, thinly sliced

Preheat oven to 375°F. Submerge fish in a bowl of ice water 30 minutes prior to frying. This process will help to firm fish and keep it moist during cooking. In a large Dutch oven or FryDaddy, place enough oil to cover fish by 1–2 inches. Preheat oil to 365°F. In a mixing bowl, whisk together milk, egg, water, mustard, lemon juice and hot sauce. Remove fish from ice water and place in Creole mustard batter then in corn flour. Fry until golden brown and beginning to float to surface. Do not overcook. Fish are best when crisp on outside but tender and juicy inside. Drain on paper towels. Slice po’boy loaves in half and place on a cookie sheet. Toast lightly in oven. When bread is lightly browned, place 1 catfish filet on ½ of toasted loaf. Top with sliced red onions and a generous portion of coleslaw. Top with remaining half of po’boy loaf and press firmly.

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