A fish po’ boy is a Louisiana sandwich of crisp fried fish tucked into soft French bread with lettuce, tomato, pickles, and a tangy mayo-based sauce. This home version uses mild white fish and a quick cornmeal coating, so the crust stays crunchy while the inside cooks up tender.
Ingredients
- 1 lb (450 g) skinless firm white fish fillets, such as catfish, cod, or haddock
- 1 cup (240 ml) buttermilk
- 1 tsp (5 ml) hot sauce, plus more to serve
- 1 cup (125 g) fine yellow cornmeal
- ½ cup (65 g) all-purpose flour
- 1 tsp (5 g) paprika
- ½ tsp (2 g) garlic powder
- 1 tsp (6 g) fine salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 4 cups (950 ml) neutral oil, such as peanut, canola, or vegetable oil, for frying; use enough to reach about 1½ inches (4 cm) in the pan
- 4 soft French rolls, about 6 inches (15 cm) each
- ½ cup (120 g) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Creole or Dijon mustard
- 1 cup (45 g) shredded iceberg lettuce
- 1 medium tomato, about 6 oz (170 g), thinly sliced
- ½ cup (75 g) dill pickle chips, drained
- 1 small lemon, cut into wedges, for serving
Instructions
- Cut the fish into eight pieces, roughly 3 to 4 inches (8 to 10 cm) long and no thicker than 1 inch (2.5 cm), so they fit the rolls and cook evenly. Pat dry. In a shallow bowl, stir together the buttermilk and 1 teaspoon (5 ml) hot sauce. Add the fish and turn to coat while you prepare the other ingredients.
- In a second shallow bowl, whisk together the cornmeal, flour, paprika, garlic powder, ½ teaspoon (3 g) salt, and pepper. In a small bowl, mix the mayonnaise, lemon juice, and mustard. Split the rolls lengthwise without cutting all the way through, and arrange the lettuce, tomato, and pickle chips so they are ready to assemble.
- Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1½ inches (4 cm). Heat over medium to medium-high heat to 350°F (175°C), checking with a clip-on or instant-read thermometer. Set a wire rack over a rimmed baking sheet. If you do not have a thermometer for the oil, use one if possible; oil that is too cool makes greasy fish, while overheated oil can scorch the coating.
- Lift one piece of fish from the buttermilk, letting excess drip off, then press it into the cornmeal mixture until coated on all sides. Set it on a clean plate. Coat the remaining pieces in the same way, keeping the raw-fish plate separate from cooked food. Wash hands and any utensils that touched raw fish.
- Fry the fish in batches of two or three pieces, leaving room around each piece. Cook for about 3 to 4 minutes per side, turning once, until the coating is deep golden and the thickest part reaches 145°F (63°C) on a food thermometer. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Adjust the burner as needed to keep the oil close to 350°F (175°C). Transfer cooked pieces to the rack and season lightly with the remaining ½ teaspoon (3 g) salt. Let the oil return to temperature before frying the next batch.
- Spread the lemon-mustard mayonnaise inside each roll. Add lettuce, tomato, and pickle chips, then top each sandwich with two pieces of fish. Add more hot sauce to taste, close the rolls gently, and serve promptly with lemon wedges.
Tips
- Choose evenly thick fillets. Catfish is a classic Southern choice; cod, haddock, pollock, or tilapia also work. If the fillets are thick, slice them lengthwise so they cook through before the crust gets too dark.
- Use fine cornmeal. Fine yellow cornmeal gives an even, crisp coating. Coarse cornmeal makes a more textured crust, while replacing it with all flour produces a lighter, less distinctly cornmeal-flavored shell.
- Keep the oil steady. Do not crowd the pan, and let the oil recover between batches. Drain fish on a rack rather than paper towels to help the underside stay crisp.
- Make the sauce ahead, not the assembled sandwich. The mayonnaise mixture can be covered and refrigerated for up to 3 days. Keep raw fish cold and separate from ready-to-eat ingredients; discard any buttermilk or coating that has contacted raw fish.
Serving Suggestions
Serve the sandwiches hot while the coating is crisp, with extra hot sauce and lemon wedges at the table. French fries, potato chips, coleslaw, or a simple green salad make easy sides; a vinegar-dressed slaw adds a fresh counterpoint to the rich fish and creamy sauce. For a more Louisiana-style spread, offer a little extra pickle and sliced tomato for the table.
Variations
For a spicier coating, add ¼ teaspoon (0.5 g) cayenne to the cornmeal mixture, or use a few extra drops of hot sauce in the buttermilk. To make the sauce more remoulade-like, stir in 1 tablespoon (15 g) finely chopped capers or pickle relish and a pinch of paprika. If buttermilk is unavailable, whisk 1 tablespoon (15 ml) lemon juice into 1 cup (240 ml) milk and let it stand for 5 minutes; it will be thinner and a little less tangy. For a baked alternative, arrange coated fish on an oiled rack and bake at 425°F (220°C), turning once, until crisp and 145°F (63°C) inside; expect a drier, less evenly browned crust than frying.
Storage and Reheating
Fish po’ boys are best assembled just before serving. Refrigerate leftover cooked fish within 2 hours in a covered container and use within 3 to 4 days; store the fish separately from the rolls and toppings. Reheat fish on a rack in a 375°F (190°C) oven or toaster oven until hot throughout and the center reaches 165°F (74°C), the safe temperature for reheated leftovers. A microwave is safe for reheating but softens the crust. Do not leave cooked fish at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C).
Frequently Asked Questions
What fish is best for a fish po’ boy?
Choose mild, firm fillets that hold their shape when fried. Catfish is a common Southern choice, while cod, haddock, pollock, and tilapia are practical alternatives. Avoid very thin pieces unless you reduce the frying time and check the center temperature.
Can I use frozen fish?
Yes. Thaw it in the refrigerator overnight, then pat it thoroughly dry before dipping it in buttermilk. Excess surface water can loosen the coating and cause oil to splatter. Do not thaw fish on the counter.
Can I fry the fish in a shallow layer of oil?
A deep layer fries the coating more evenly, but you can use about ½ inch (1 cm) of oil in a wide skillet and turn the fish carefully. The pieces may brown less evenly, so monitor the oil temperature and make sure the center reaches 145°F (63°C).
Why did my coating fall off?
Fish that is wet, overcrowded in the pan, or moved too soon can shed its coating. Pat the fish dry before marinating, let excess buttermilk drip away, press the coating on firmly, and leave each piece undisturbed until it releases easily for turning.
Can I prepare the sandwiches in advance?
Prepare the sauce and slice the vegetables ahead, but fry the fish and assemble the rolls close to serving. Once assembled, steam and sauce soften the crust, so a finished po’ boy does not keep its crisp texture well.
What does “dressed” mean on a po’ boy?
“Dressed” generally means the sandwich includes lettuce, tomato, pickles, and mayonnaise or a similar sauce. Toppings vary by shop and household, so adjust them to taste; this recipe includes all four.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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