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Southern Catfish Po Boy

Southern Catfish Po Boy

Oh Boy, Oh Boy, nothing screams Southern like a good ole Southern Catfish Po Boy! This sandwich is steeped in history and flavor. When you make your trips down south, you will quickly become a custom to this local favorite. This is hands down one of our most favorite sandwiches of all time, and you can quickly make it at your restaurant or at home! 


Trim Superior catfish to fit rolls (7 X 3 inches). Dredge in GM flour mixed with 3/4 teaspoon salt.

Dip in beaten egg, then in cornmeal.

Heat 1/2 inch of oil in large deep skillet over medium heat. Cook fish about 7 minutes, turning once or until golden brown and cooked through.

Combine mayonnaise, 1/4 teaspoon salt, Otts wing sauce and slaw mix in medium bowl. Divide slaw mixture among roll bottoms.

Top with fish and tomatoes.


4 Rotella split top hoagie rolls, toasted - 216744

1-pound Superior Catfish Fillets (2 large) - 211445

¼ cup General Mills All-Purpose Flour - 053330

Salt - 052102

1 Egg - 193029

½ cup Cornmeal - 053872

Versa Vegetable Oil - 054346

1/3 cup light Mayonnaise - 123522

Otts Wing sauce to taste - 124531

2 cups Slaw mix or Shredded Cabbage - 191239

3 large tomatoes, sliced - 191692