Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.

Try this Cornmeal Crusted Catfish Po’ Boy, a New Orleans Classic and celebrate the flavors of  Mardi Gras right in your own home.

Cornmeal Crusted Catfish Po’ Boy

30 minutes | 15 min prep | SERVES 2-4

* 1/2 cup yellow cornmeal
* 1/4 cup flour
* 3/4 teaspoon kosher salt
* 1 1/2 teaspoons lemon pepper
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder
* 1 1/4 teaspoons cayenne pepper
* peanut oil for frying
* 5 catfish fillets about 5-7 oz
* 2 loaves French bread, 7-8 inches long, halved lengthwise, buttered, and lightly toasted

* creole seasoning
* mayonnaise
* creole mustard
* Hot sauce (Louisiana or Cajun Sunshine)
* dill pickle relish
* shredded lettuce
* sliced tomato

1. To make the seasoned fry cornmeal: mix together the cornmeal, flour and spices (makes enough for about five 5-7 oz. catfish fillets).

2. In a deep frying pan or pot, preheat enough  oil to 350° to completely cover the catfish fillets.

3.Dredge the catfish fillet in the seasoned cornmeal; fry fillets in oil for approximately 8 minutes (the catfish will rise when finished). They should be a light golden brown.

4. Remove fillet from oil and place on a brown paper bag to drain. Sprinkle with cajun seasoning.

5. Spread the top slice of toasted french bread with mayo, creole mustard and add a few dashes of hot sauce. Sprinkle lightly with Creole seasoning.

6. Add a layer of dill pickle slices, tomatoes and shredded lettuce.

7. Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve.


Tip: Mix up your Po’ Boy Toppings with additional ingredients like cheese, bacon, coleslaw, and jalapenos.