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Cajun Catfish Po'Boy

Since moving to Texas, I've seen catfish all over the place.

I don't think I had eaten catfish before, so I thought it was time - and tried my hand at a Cajun inspired sandwich.

The fillets were quite large and made excellent po'boy fillings.

As for being Cajun, I turned to my trusty stock of Louisiana Fish Fry supplies.

I chose to air fry the fillets to get a crunchy finish, but deep frying would also give the catfish lots of flavor. Baking is also another healthy cooking option.

Cajun Catfish Po'Boy Sandwich with Remoulade Sauce, Cilantro + Siracha

Cajun Catfish Po'Boy Sandwich

Protein: catfish

Prep Time: 15 minutes to bread + prep catfish

Cook Time: 20 minutes to airfry the catfish


catfish (4 fillets)


cooking oil spray



condiments of choice : Louisiana Fish Fry Remoulade Sauce


-Preheat air fryer to 400F.

-Mix Louisiana Fish Fry Seasoned Beer Batter Mix as instructed (5 tbsp. of batter mix + 1/2 c. of water) then pour into a bowl or plate with edges.

-Pour remaining Louisiana Fish Fry Seasoned Beer Batter dry mix onto a plate.

-Douse catfish in the water/batter mixture and then coat with the dry mix on all surfaces.

-Lightly spray the battered fish with cooking oil on the front and back.

We used corn oil for the high smoke point above 400

-Once the air fryer is heated to 400F, place battered catfish inside to cook for 10 minutes.

-After 10 minutes, flip catfish fillets and cook for another 10 minutes or until it reaches 145F internal temperature.

-Eat catfish with your bun and toppings of choice.

To keep it Cajun, we made it into a Po' Boy sandwich with a French bread bun,

We topped it with some Louisiana Fish Fry Remoulade Sauce, fresh cilantro + sriracha sauce.

-Dig in!


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