Catfish Po’ Boys with Sweet Potato Fries

Catfish Po’ Boys with Sweet Potato Fries: A Crispy, Southern Street Food Favorite

Crispy fried catfish on a toasted hoagie roll with zesty remoulade and crunchy lettuce—served with golden sweet potato fries. Learn how to make this New Orleans-style Po’ Boy at home!

When it comes to Southern street food, the Catfish Po’ Boy reigns supreme. Born in New Orleans and loved across the South, this sandwich brings together crispy golden catfish, bold remoulade, and that perfect crunch of shredded lettuce—all stuffed into a soft, toasted roll.

Pair it with a pile of sweet potato fries, and you’ve got a meal that hits every craving: salty, spicy, crispy, and just the right amount of sweet.

🐟 Crispy Fried Catfish: The Star of the Show

To make a proper Catfish Po’ Boy, start with fresh catfish fillets. Soak them in buttermilk, then dredge in a cornmeal-based breading seasoned with Cajun spices, garlic powder, black pepper, and paprika. Fry until golden brown and crispy—about 3–4 minutes per side.

The outside should be crunchy and full of spice, while the inside stays tender and flaky. That contrast is what makes this sandwich unforgettable.

🥖 Build the Perfect Po’ Boy

A traditional Po’ Boy roll is soft inside with a light crust outside—similar to a French baguette but less chewy. Slice it open and toast it lightly. Then slather on some homemade remoulade—a zesty spread made with mayo, mustard, horseradish, lemon juice, Cajun seasoning, and hot sauce.

Top with:

• Shredded iceberg lettuce

• Sliced tomatoes

• Dill pickles

• Fried catfish

• Extra remoulade for dipping, if you know what’s good

Every bite is a flavor explosion: creamy, crunchy, spicy, and just plain satisfying.

🍠 Sweet Potato Fries: A Southern Side with Soul

No Po’ Boy is complete without fries—but down South, we like to switch it up. Sweet potato fries offer that perfect sweet-and-savory pairing. Slice sweet potatoes into thin strips, toss with olive oil, sea salt, garlic powder, and smoked paprika, then bake until crisp.

Want to go full indulgence? Deep-fry them until golden and serve with a honey-chipotle dipping sauce or extra remoulade.

📜 A Bite of Southern History

Po’ Boys have been feeding folks since the 1920s, when a pair of brothers served free sandwiches to streetcar workers on strike in New Orleans—“poor boys,” as they were called. What started as a budget-friendly meal turned into a staple of Southern cuisine, usually filled with fried seafood like oysters, shrimp, or—our personal favorite—catfish.

Today, Po’ Boys are a symbol of generosity, resilience, and serious flavor.

👩‍🍳 Tips for a Next-Level Catfish Po’ Boy

• Use fresh oil when frying for that clean, crisp bite.

• Don’t overcrowd the pan—fry in batches to keep it crispy.

• Season your breading heavily—catfish loves bold flavor.

• Use chilled lettuce and tomatoes for max crunch.

• Serve on warm rolls—never cold!

📌 Final Thoughts

Whether you’re eating on the porch, tailgating, or just cooking something special for dinner, Catfish Po’ Boys with Sweet Potato Fries deliver big flavor in every bite. It’s comfort food with character—crispy, tangy, and Southern through and through.

💬 Make It Your Own?

Got a twist on the classic Po’ Boy? Maybe you like it with slaw, or your sweet potato fries dusted with cinnamon? Share your spin in the comments and tag us when you post your plate! Don’t forget to subscribe to BigBackNews.com for more crave-worthy Southern recipes with heart and heat.

📝 Ingredients

For the Catfish:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• Vegetable oil (for frying)

For the Remoulade Sauce:

• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
• ½ teaspoon hot sauce
• ½ teaspoon Cajun seasoning

For the Po’ Boy Sandwich:

• 4 French rolls or hoagie rolls
• 1 cup shredded lettuce
• 1 large tomato, sliced
• Dill pickle chips (optional)

For the Sweet Potato Fries:

• 2 large sweet potatoes, peeled
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Sea salt, to taste

👨‍🍳 Instructions

1. Marinate the Catfish: Place the catfish fillets in a bowl with buttermilk. Cover and refrigerate for 30–60 minutes.
2. Prepare the Breading: In a shallow bowl, mix the cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Fry the Catfish: Heat 2 inches of oil in a skillet to 350°F. Remove fish from buttermilk, dredge in the cornmeal mix, and fry until golden and crispy (3–4 minutes per side). Drain on paper towels.
4. Make the Remoulade: Stir together all remoulade ingredients in a small bowl. Chill until ready to use.
5. Roast the Sweet Potato Fries: Preheat oven to 425°F. Cut sweet potatoes into thin fries. Toss with olive oil, paprika, garlic powder, and salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
6. Assemble the Po’ Boys: Lightly toast the rolls. Spread remoulade on both sides, then layer lettuce, tomato, pickles (if using), and the fried catfish.
7. Serve: Plate with a side of sweet potato fries and extra remoulade or hot sauce for dipping.