Entree: United States – Oklahoma – Catfish Po' Boy

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 4 catfish fillets, approx. 6 oz (170 g) each, skin removed (total about 1 1/2 lb / 680 g)
- 1 1/2 cups (180 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour, plus 1/4 cup (30 g) for dusting
- 1 tbsp (15 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1/2 tsp (2 g) garlic powder
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) fine dry breadcrumbs or panko (optional for extra crunch)
- 3-4 cups (720-950 ml) peanut oil or vegetable oil for frying
- 4 French rolls or hoagie rolls, 6–8 in (15–20 cm) each, split
- 2 cups (85 g) shredded iceberg or romaine lettuce
- 2 medium tomatoes, sliced
- 8 dill pickle slices (optional)
- Lemon wedges, for serving

Tangy Creole-style remoulade (sandwich sauce)
- 2/3 cup (160 g) mayonnaise
- 2 tbsp (30 ml) Creole mustard (or Dijon + 1 tsp hot sauce)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) hot sauce, more to taste
- 1 tbsp (15 g) finely chopped cornichons or dill pickles
- 1 tbsp (6 g) finely chopped fresh parsley
- 1/2 tsp (2 g) Worcestershire sauce
- 1/4 tsp (1 g) smoked paprika
- Pinch of salt and black pepper

Simple vinegar slaw (side)
- 4 cups (340 g) shredded green cabbage
- 1 small carrot, grated (about 1/2 cup / 60 g)
- 1/3 cup (80 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper

Cajun-style fries (side)
- 1 lb (454 g) russet potatoes, scrubbed and cut into 1/4 in (6 mm) fries
- 2 tbsp (30 ml) vegetable oil (for tossing before frying)
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 3/4 tsp (4 g) kosher salt, or to taste

Instructions

Short Description:
A Southern Plains-style sandwich featuring locally caught catfish fillets breaded in seasoned cornmeal and flour, fried until crisp, and served on French rolls with lettuce, tomato, and a tangy Creole-style remoulade, accompanied by fries and a simple vinegar slaw for a complete main-course meal.

Regional Notes:
This Oklahoma variation highlights freshwater catfish common to the state's lakes and rivers, breaded in a cornmeal-forward coating (a regional preference) and paired with a tangy, slightly spicy sauce. Unlike Gulf Coast po' boys that often use shrimp or fried oysters and heavier Louisiana dressings, this version stays focused on breaded catfish and crisp, simple accompaniments typical of the Southern Plains.

1. Make the remoulade: whisk together mayonnaise, Creole mustard, apple cider vinegar, hot sauce, chopped pickles, parsley, Worcestershire, smoked paprika, and a pinch of salt and pepper in a bowl. Refrigerate until assembly.
2. Make the slaw: toss shredded cabbage and grated carrot in a large bowl. Whisk apple cider vinegar, vegetable oil, sugar, salt, and pepper; pour over cabbage and toss to combine. Refrigerate to meld while you finish the rest.
3. Prepare the potatoes: place cut potatoes in a bowl of cold water and soak 20–30 minutes to remove starch. Drain, pat very dry with towels. Toss with 2 tbsp (30 ml) vegetable oil, paprika, garlic powder, onion powder, and 1/2 tsp (2 g) salt. Set aside.
4. Set up breading stations: in one shallow bowl whisk eggs with buttermilk and 1/2 tsp (2 g) salt and 1/4 tsp (1 g) black pepper. In a second bowl combine cornmeal, 3/4 cup (95 g) flour, remaining 1/2 tsp (2 g) salt, 3/4 tsp (4 g) black pepper, paprika, cayenne, and garlic powder. If using, place breadcrumbs in a third bowl for a double-coat.
5. Lightly dust each catfish fillet with 1/4 cup (30 g) flour, shaking off excess. Dip into the egg-buttermilk mixture, then press into the cornmeal mixture to fully coat. For extra crunch, dip again into egg and then into breadcrumbs. Place on a wire rack while you heat the oil.
6. Heat oil in a heavy Dutch oven or deep skillet to 350°F (175°C). You need about 3–4 cups (720–950 ml) to get a 2–3 in (5–7 cm) depth for shallow deep-frying. Use a thermometer to maintain temperature.
7. Fry the catfish fillets in batches, 2–3 minutes per side depending on thickness, until golden brown and the fish flakes easily (internal temperature 145°F / 63°C). Transfer to a paper towel-lined wire rack and keep warm in a low oven (200°F / 95°C) while finishing remaining fillets.
8. Fry the potatoes: once the catfish is done and oil is at 350°F (175°C), carefully add potato pieces in batches and fry until golden and crisp, about 4–6 minutes per batch. Drain on paper towels and immediately toss with remaining 1/4 tsp (1 g) salt to finish. Alternatively, for crisper fries fry twice: 325°F (160°C) until tender, drain, then 375°F (190°C) until crisp.
9. Toast rolls: split the French rolls and lightly toast cut sides in a skillet or under a broiler until just golden.
10. Assemble sandwiches: spread about 2 tbsp (30 g) remoulade on each bottom roll, top with 1 catfish fillet, a handful of shredded lettuce, 2–3 tomato slices, and pickle slices if using. Spoon additional remoulade on the top roll if desired. Serve each sandwich with a generous portion of fries and a scoop of vinegar slaw, and lemon wedges on the side.
11. Serve immediately: enjoy while the fish is hot and crisp. Leftover remoulade keeps 3–4 days refrigerated; slaw is best within 24 hours.