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catfish poboy on white bread bun with potato chips

Classic Catfish Po’Boy with Homemade Slaw

  • Yield: 2 Servings 1x


  • 2 U.S. Farm-Raised Catfish Fillets
  • 4 ounces fish breading
  • 2 tablespoons Cajun seasoning
  • 1 to 1-1/2 cups frying oil
  • 2 6-inch French rolls
  • 1 ripe tomato, sliced

Homemade Slaw

  • 1 pound slaw mix
  • 1 tablespoon sugar
  • 1/4 cup cider vinegar
  • 1/2 cup mayonnaise
  • 2 tablespoons Creole mustard
  • Salt and pepper to taste
  • Hot sauce to taste


  1. To make slaw, combine all ingredients and season to taste; cover and refrigerate.
  2. In a shallow dish, mix breading and seasoning. Coat fillets in mixture, shaking off any excess.
  3. Heat oil in large skillet over medium high heat. Add fillets; cook until golden brown, approximately 4 minutes. Turn once, remove catfish, and let drain on paper towel.
  4. Split French rolls and spoon slaw mix in, place fried catfish on top of slaw, and add sliced tomatoes.