Shrimp Po’boy and Catfish Po’boy Recipe

A shrimp po’ boy is one our family’s favorite go-to’s. Crispy golden shrimp tucked into warm French bread with cool lettuce, ripe tomatoes, pickles, and a creamy remoulade sauce, or Tartar sauce creates the perfect balance of crunch, flavor, and freshness. This Louisiana favorite is equally at home at a family supper table, a backyard gathering, or a casual weekend lunch.

The secret to a great shrimp po’ boy is not overcooking the shrimp. Large shrimp seasoned with Tony Chachere’s and lightly fried remain tender and juicy inside while developing a beautifully crisp coating. Every bite offers the flavors of the Gulf Coast and the comforting simplicity of Southern cooking.

A catfish po’ boy is equally one of our most beloved sandwiches along the Gulf Coast. Flaky catfish fillets seasoned generously with Tony Chachere’s and fried until crisp and golden are served on warm French bread with lettuce and tomatoes and a tangy sauce. The result is a true delight of crunchy, delicate catfish and a captivating juicy bite of seafood at its very best.

Catfish has a mild flavor that pairs beautifully with Southern seasonings and a crunchy simple flour coating. The fish remains tender and moist inside while developing the signature crispy crust that makes a po’ boy so memorable. Every bite combines texture, flavor, and tradition.

These sandwiches are perfect for family fish fries, summer gatherings, or an easy weekend meal. Served alongside fries, coleslaw, or baked beans, they become a complete Southern feast that everyone will enjoy.

For an extra-special touch, spread the bread with homemade remoulade sauce and add a few pickle slices for brightness and crunch. It is a simple sandwich that never goes out of style.

Serving Suggestion for Po’ Boys, for a true Gulf Coast meal, serve either the shrimp or catfish po’ boys with a big old basket of hot hush puppies. Our family serves these Po’boys at any gathering we can, for cookouts, lunch, or a relaxing evening with friends and family. As we gather around the table, tales of who caught the biggest fish stories take on a life of their own, with whopper fables born every gathering.

We also serve these po’ boys with crispy onion rings, or potato salad. Put down some sweet tea, lemonade, or an ice-cold soft drink on a warm afternoon and they call you queen! 

Crispy Shrimp Po’boys Recipe

Description: Whether you’re feeding family after a day on the water or hosting friends for a casual gathering, Crispy Shrimp Po’ Boys are always a crowd-pleaser and a true Southern classic. Golden shrimp on a bed of crunch lettuce and tomatoes, on French bread is a true delight for summer or anytime easy and light meal. Careful now, watch your plate, a blink and they’re gone!

Ingredients

• 2 pounds large shrimp, peeled and deveined

• 2 tablespoons Tony Chachere’s Original Seasoning

• 1 tablespoon hot sauce (optional)

• 2 cup all-purpose flour

• Vegetable oil for frying

For Assembly:

• 6 French bread po’boy rolls

• 2 cups shredded lettuce

• 2 large tomatoes, sliced

• Dill pickle slices

Remoulade Sauce

• 1 cup mayonnaise

• 1 tablespoon Creole mustard

• 1 teaspoon lemon juice

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• Dash hot sauce

Directions

1. Combine shrimp, hot sauce, and 1 tablespoon Tony Chachere’s. 

2. In a shallow bowl, combine flour, and remaining Tony Chachere’s seasoning.

3. Heat oil to 350°F.

4. Dredge shrimp in flour mixture and fry in batches for 1-2 minutes until golden brown. Drain on paper towels.

5. Mix remoulade sauce ingredients together.

6. Split French bread rolls and lightly toast if desired.

7. Spread remoulade on each roll. Add lettuce, tomatoes, pickles, and fried shrimp.

8. Serve immediately while hot and crispy.

What It Pairs Well With:

• French fries

• Onion rings

• Coleslaw

• Hush puppies

• Potato salad

• Sweet tea or lemonade

Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 6

Crispy Catfish Po’boys Recipe

Description: Catfish Po’boys are a true Southern Coastal delight! The fish is crunchy, but tender and flaky and a welcome at any summer fry with friends and family. The buttery warm toasted French bread and lettuce and tomatoes will make you guard your Po’boy against bottom feeding catfish thieves!

Ingredients:

• 2 pounds catfish fillets

• 2 tablespoons Tony Chachere’s Original Seasoning

• 2 cups all-purpose flour

• Vegetable oil for frying

For Assembly:

• 6 French bread po’ boy rolls

• 2 cups shredded lettuce

• 2 large tomatoes, sliced

• Dill pickle slices

Remoulade Sauce:

1 cup mayonnaise

1 tablespoon Creole mustard

1 teaspoon lemon juice

1 teaspoon paprika

½ teaspoon garlic powder

Dash hot sauce

Directions:

1.  Cut catfish fillets into sandwich-sized portions.

2. Season fish generously with Tony Chachere’s. 

3.  Put flour in a shallow dish.

4. Heat oil to 350°F.

5. Coat catfish pieces in flour.

6. Fry 2–3 minutes per side until golden brown and fish flakes easily with a fork.

7. Drain on paper towels. Mix remoulade sauce ingredients together.

8. Split and lightly toast the French bread rolls.

9. Spread remoulade on each roll. Add lettuce, tomatoes, pickles, and fried catfish.

10. Serve immediately.

What It Pairs Well With:

• French fries

• Hush puppies

• Creamy coleslaw

• Baked beans

• Potato salad

• Southern sweet tea

Serving Suggestion for Po’ Boy

For a true Gulf Coast meal, serve either the shrimp or catfish po’ boys with crispy French fries, creamy coleslaw, and a basket of hot hush puppies. A cold glass of sweet tea or fresh lemonade completes the meal, making it perfect for family gatherings, summer cookouts, casual lunches, or relaxing evenings spent with friends and family around the table.

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 6

Shrimp Po’ boy and Catfish Po’boy Recipe