Chef Karter’s Catfish Po Boy – TCI

Chef Karter’s Catfish Po Boy

Recipe courtesy of U.S. Farm-Raised Catfish partner, Chef Karter

Serving Size: 6

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What you’ll need:

  • Catfish:
  • 6 U.S. Farm-Raised Catfish fillets (split in half)
  • Yellow Cornmeal
  • Louisiana Fish Fry
  • Yellow Mustard
  • Oil for frying
  • Sandwich:
  • Baguette or hoagie rolls
  • Lettuce leaves
  • Tomato slices
  • Fried Pickle Slices
  • Purple Onions (optional)
  • Spicy Remoulade:
  • 1/2 cup mayonnaise
  • 1 tbsp yellow or Dijon mustard
  • 1 tbsp hot sauce
  • ¼ cup sweet relish
  • ½ tsp smoked paprika
  • 1 tsp Chef Karter’s Sweet Cajun seasoning
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp lemon pepper
  • Juice of ½ lemon
  • Fried Pickle Chips:
  • Pickle slices
  • 1 egg
  • 2 tsp milk
  • Seasoned cornmeal (same as catfish dredge)

How to prepare:

Make the Remoulade:

Mix all remoulade ingredients in a bowl until smooth. Chill in the fridge while you prep the rest.

Fry the Pickles:

Whisk egg and milk to make an egg wash. Dip pickle slices in the wash, then coat in seasoned cornmeal. Fry at 350°F for 4–5 minutes until golden. Keep warm in the oven at 170°F.

Fry the Catfish:

Mix ½ cup cornmeal and 1 ¼ cup fish fry. Add yellow mustard to fish, then dredge in seasoned mix. Fry at 350°F until crispy and golden (7-10 minutes or longer for extra crunch).

Assemble the Po Boys:

Slice rolls and spread remoulade generously. Layer with fried catfish (2 pieces max), lettuce, tomato, and fried pickles. Serve immediately with extra remoulade and hot sauce on the side.  

Chef Karter’s Tips:

Want extra flavor? Lightly season the catfish before dredging.

Serve with sweet tea or lemonade for the full Southern experience.

Let kids help assemble their own sandwiches—it’s a fun kitchen moment!

 

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