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Classic Catfish Po'Boy with Homemade Slaw

Classic Catfish Po'Boy

Catfish Po'Boys are famous in Louisiana, especially in New Orleans.


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


  • 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

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  1. Homemade Slaw: Combine all ingredients and season to taste; cover and refrigerate.
  2. Po'Boy: 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, turning once.
  4. Remove catfish, and let drain on paper towel.
  5. Split French rolls and spoon slaw mix in, place fried catfish on top of slaw, and add sliced tomatoes.

Yield: 2 servings

Recipe and photo credit (used with permission): The Catfish Institute