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Catfish Po Boy

Recipe from: Jen n Outlaws Fish Fry Truck and Crawfish Boil

Jen and Outlaw's Fish Fry, a mobile truck serving Alabama style crawfish in the heart of Brooklyn, adds a little bit of southern hospitality into all their dishes.

Watch the episode
For Fried Catfish:
4-5 freshly caught catfish, skinned and filleted (about 3 pounds)
A largish bowl of cornmeal (about 4 cups)
A couple spoons of salt
Ground pepper
Cayenne pepper
White pepper
Garlic powder
Onion powder

For Jen's Home-made Coleslaw:
One head cabbage
A couple bunches of scallions
1.5 cups mayo
Dash of apple cider vinegar
Pinch of garlic powder
Black pepper

For Outlaw's Special Remoulade Sauce:
One cup of mayo
A few heaping spoons of wholegrain mustard
Six dashes hot sauce
Small squeeze of a lemon
Spoon of cayenne pepper
Generous pour of olive oil
Garlic powder
A couple spoons of finely chopped onion
Dash of chipotle sauce
Squeeze of ketchup

Fresh tomatoes, sliced
French bread

Fried Catfish:
First, gather, catch, or noodle some fresh catfish. Soak the catfish in buttermilk for at least 3 hours. Toss the cornmeal with the spices until the mixture begins to shift in color, and is well-seasoned. For a spicier catfish fry, be generous with the cayenne. Toss the fillets individually in the cornmeal mixture until they are well coated.

Fill a deep-fryer or cast iron Dutch oven with 100% peanut oil at 350 degrees Fahrenheit. The temperature is very important as it locks the moisture in, and crisps the outside perfectly. Deep-fry the fillets until they are a deep golden color, about 6-10 minutes. The catfish should come out crispy on the outside, and moist and flaky on the inside.

Hand chop a head of cabbage, the scallions, and a jalepeno. Mix together the mayo, vinegar, and black pepper. Add enough of the mayo mixture to the chopped veggies until it is well coated.

Special sauce:

Mix together all the ingredients to taste and put into a squeeze bottle.


Go to New Orleans and pick up your bread. If that's not a possibility, buy enough flaky French loaves for four-five sandwiches.


Place several slices of tomatoes on the bread. Spoon the coleslaw liberally on the bread. Next, place a couple of fillets (at least 0.5 pounds) on top. Squirt the special sauce liberally on top of the sandwich. Serve it with some Southern love and hospitality!

Yield: 4-5 servings