Fried Catfish Po’ Boy Sandwich with Creamy Cajun Sauce

Fried Catfish Po’ Boy Sandwich with Creamy Cajun Sauce


(0 votes) 0 0

This delicious spicy and crispy sandwich holds a lot of history. The Martin brothers served these to 1920s “poor boy” strikers in New Orleans and the sandwich eventually took on the name.

Shared by
Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

3 servings


  • 3 Catfish Fillet
  • 1 cup of cornmeal
  • 1 cup of white flour
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • ½ teaspoon of paprika
  • ½ teaspoon of cayenne
  • ½ teaspoon of ground mustard
  • ½ teaspoon of thyme
  • ½ teaspoon of oregano
  • Salt and pepper, to taste
  • 1 egg
  • 2 tablespoons of milk
  • 1 French baguette
  • 1 cup of lettuce
  • 1 tomato, sliced
  • ½ pickles
  • ½ cup of mayo
  • 4 tablespoons of ketchup
  • 1 tablespoon of horseradish
  • ½ teaspoon of relish
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of lemon juice

Our Readers Also Loved


For the catfish:
First, mix together cornmeal, flour, garlic powder, onion powder, paprika, cayenne, mustard, thyme, oregano, salt and pepper in a paper bag. Whisk the egg and milk together. Then, heat the frying oil over medium heat.
As the oil heats, dredge the catfish in egg and milk mixture. Put the catfish in the paper bag, pinch the top and shake to cover catfish completely in the seasoning mix. Remove from bag and fry the fish fillets for five minutes on each side, or until crispy and golden brown. Serve on a sliced baguette slathered in Creamy Cajun Sauce, lettuce, tomato, and pickles. This is great with a side of seasoned fries.

For the sauce:
Combine mayo, ketchup, horseradish, relish, cayenne and lemon juice together until well blended and smooth. This also makes a great dipping sauce!

Around The Web