Easy Crispy Fish Po Boy Recipe – A Taste of New Orleans Magic

A classic fish po boy bursts with mouthwatering Southern comfort and culinary creativity that instantly transports you to vibrant street corners.

Crispy seafood nestled between soft, pillowy bread creates a sandwich experience that defies ordinary meal expectations.

Delicate yet robust flavors dance across your palate with each carefully crafted bite.

Regional traditions merge seamlessly in this beloved Louisiana-inspired creation that celebrates fresh ingredients and bold textures.

Perfectly seasoned fish changes simple components into a remarkable handheld feast that promises satisfaction beyond standard sandwich limitations.

The magic lies in balancing crunchy exteriors with tender, succulent seafood and complementary condiments that elevate every single mouthful.

Maritime spirit and culinary passion converge in this iconic dish that represents more than just a meal.

Reasons to Try Fish Po’ Boy Today

• Savor Crispy Seafood Delight: Experience the perfect crunch of golden-brown catfish that's seasoned expertly with Tony Chachere's mix, creating a satisfying texture that breaks perfectly with each bite.
• Whip Up Quick Southern Comfort: This po' boy comes together in under 30 minutes, making it an ideal meal for busy nights when you crave restaurant-quality flavors without complicated cooking techniques.
• Customize Your Flavor Adventure: The versatile remoulade sauce and fresh toppings let you personalize each sandwich, allowing you to adjust heat levels and ingredients to match your taste preferences.
• Celebrate Authentic Louisiana Flair: Capture the essence of New Orleans street food with this classic po' boy that brings bold, zesty seafood tradition right to your home kitchen with minimal cooking skills required.

Fish Po’ Boy Ingredients List

• Catfish Fillet: Fresh, mild-flavored fish perfect for crispy coating and sandwich filling. Choose thick, firm fillets without any strong fishy smell.

• Tony Chachere's Seasoned Fish Fry Mix: Specially seasoned coating that provides crispy texture and bold Cajun flavor. Pre-mixed blend saves preparation time.
• Egg, Milk: Helps breading stick to fish and creates golden-brown crust. Use whole milk for richer coating.

• Vegetable Oil: Creates crispy exterior for fish when heated to correct temperature. Neutral flavor allows fish seasoning to shine.

• French Baguette: Classic New Orleans-style bread with crusty exterior and soft interior. Fresh bread enhances overall sandwich experience.

• Tomatoes, Pickles, Lettuce: Fresh vegetables add crunch, moisture, and balanced flavor to sandwich. Choose ripe tomatoes and crisp lettuce.

• Remoulade Ingredients: Creamy, tangy sauce that complements fried fish. Adds rich, zesty flavor to sandwich.

Steps to Make Fish Po’ Boy Sandwich

Step 1: Prepare Breading Station

Whisk egg and milk in a shallow bowl. Spread Seasoned Fish Fry Mix on a separate plate.

Step 2: Coat Catfish

Pat catfish dry with paper towels. Dip fillet into egg mixture, covering both sides. Coat thoroughly with fish fry mix, repeating 2-3 times for extra crispiness.

Step 3: Fry Catfish

Heat vegetable oil in skillet over medium-high heat. Carefully place breaded catfish in hot oil. Cook without overcrowding, working in batches if needed. Flip fish and cook until golden brown and internal temperature reaches 145°F.

Step 4: Whip Up Remoulade

Mix all remoulade ingredients in a small bowl until well combined.

Step 5: Assemble Sandwich

Split baguette lengthwise. Layer fried catfish, fresh tomatoes, crisp pickles, and lettuce. Drizzle generously with homemade remoulade.

Step 6: Serve And Savor

Slice sandwich and enjoy your delicious Fish Po’ Boy immediately!

Fish Po’ Boy Tips for Great Results

• Master the Breading Technique: Ensure a thick, even coating by dipping the catfish multiple times in the seasoned mix for extra crispiness.
• Oil Temperature Matters: Use a thermometer or droplet test to confirm the oil is precisely 350-375°F for perfectly golden, non-greasy fish.
• Drain Excess Oil: Place cooked catfish on a wire rack or paper towels to prevent sogginess and maintain a crisp exterior.
• Remix Remoulade Right: Prepare the sauce at least 30 minutes before serving to let flavors meld and intensify.
• Bread Selection Secrets: Choose a fresh, crusty French baguette that's soft inside but can handle the moisture from tomatoes and remoulade without falling apart.

Storing and Warming Up Fish Po’ Boy Leftovers

• Refrigeration: Store leftover fish po' boy components separately in airtight containers. Keep breaded catfish, vegetables, and remoulade sauce in different sealed containers to prevent soggy bread and maintain ingredient freshness.
• Reheating Fish: Warm breaded catfish in a preheated oven at 350°F for 8-10 minutes. Place fish on a wire rack or baking sheet to restore crispy coating and prevent moisture buildup. Avoid microwaving to maintain texture.
• Consumption Timeframe: Consume refrigerated fish po' boy ingredients within 1-2 days for optimal taste and food safety. Discard any leftovers that show signs of spoilage or have been stored longer than recommended.

What to Serve with a Fish Po’ Boy

• Craft a Zesty Drink Companion: Pair this crispy catfish po' boy with a cold, refreshing Louisiana-style beer like Abita Amber or Turbodog. The light, malty brew cuts through the richness of the fried fish and complements the spicy remoulade sauce.
• Elevate with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to balance the po' boy's bold flavors. These wines offer a bright, citrusy note that enhances the seafood and cuts through the breading's richness.
• Create a Southern-Style Side Kick: Serve alongside crispy sweet potato fries or creamy coleslaw to round out the meal. These classic Southern sides provide a perfect textural contrast and additional flavor complexity to the po' boy experience.
• Refresh with Citrus Mocktail: Whip up a zesty lemonade or sparkling citrus spritzer with fresh lime and mint. The bright, tangy drink cleanses the palate and provides a cool counterpoint to the warm, spicy fried catfish.

Twist Ideas for Fish Po’ Boy

• Spicy Cajun Crunch: Kick up the heat by adding cayenne pepper to the breading mix and incorporating sliced jalapeños into the sandwich for an extra fiery flavor profile.
• Blackened Seafood Style: Replace catfish with blackened tilapia or redfish, seasoning with a homemade Cajun spice blend for a deeper, smokier taste experience.
• Gluten-Free Gulf Coast: Swap Seasoned Fish Fry Mix with gluten-free cornmeal breading and use a gluten-free baguette to make the sandwich accessible for those with dietary restrictions.
• Mediterranean Fusion: Transform the po' boy by using grilled sea bass, adding tzatziki sauce instead of remoulade, and including cucumber and fresh dill for a lighter, herbaceous version.

Fish Po Boy Recipe

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4.8 from 29 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Louisiana’s classic fish po’ boy delivers crispy, golden-fried seafood nestled in a crusty baguette with zesty remoulade and fresh, crunchy toppings. Cajun culinary heritage shines through in this hearty sandwich that promises a delicious maritime adventure with each satisfying bite.

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Ingredients

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Main Ingredients:

• 2 clove garlic, crushed
• ½ cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons sweet pickled relish

Seasoning:

• ½ teaspoon Tony Chachere’s Original Creole Seasoning (add more for spicier taste)

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Instructions

1. Create two separate mixtures: whisk eggs and milk in one bowl, and spread Tony Chachere’s Seasoned Fish Fry Mix on a plate.
2. Thoroughly pat the catfish fillet until completely dry using paper towels.
3. Dunk the catfish into the egg and milk mixture, ensuring both sides are evenly coated.
4. Roll the moistened fish in the Seasoned Fish Fry Mix, repeating the coating process two to three times for maximum crispiness.
5. Heat vegetable oil (approximately 1/4 inch or 6 millimeters deep) in a skillet over medium-high heat until shimmering.
6. Carefully place breaded catfish into the hot oil, avoiding overcrowding; cook in separate batches if necessary.
7. Fry each side of the fish until golden brown and crispy, approximately 3-4 minutes per side.
8. Use a meat thermometer to confirm internal temperature reaches 145°F (63°C) for safe consumption.
9. While fish cooks, prepare remoulade by combining all sauce ingredients in a small mixing bowl, stirring until well incorporated.
10. Slice French baguette lengthwise, creating a sandwich base.
11. Layer cooked catfish onto bread, then top with fresh tomato slices, crisp pickle rounds, and crisp lettuce leaves.
12. Generously drizzle prepared remoulade sauce over the assembled sandwich.
13. Slice diagonally and serve immediately while fish remains warm and crispy.

Notes

• Crisp the fish perfectly by ensuring the oil is hot enough before adding, using a medium-high heat to achieve a golden-brown exterior without burning.
• Double-coat the catfish with seasoned breading for extra crunch and flavor, pressing the mix gently to help it adhere better.
• Check internal fish temperature with a meat thermometer to guarantee safe cooking at exactly 145°F, preventing undercooked or dry fish.
• Prepare remoulade sauce ahead of time to let flavors meld and intensify, giving a more robust taste to your sandwich.
• Use fresh, crisp vegetables like ripe tomatoes and crunchy lettuce to add textural contrast and freshness to the po’ boy.
• Select a sturdy French baguette that can hold up to the juicy fish and sauce without becoming soggy, ensuring a perfect sandwich experience.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 2
• Calories: 380 kcal
• Sugar: 2 g
• Sodium: 630 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 31 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 25 mg