Crispy Catfish Po’ Boys (Southern-Style, Sustainably Raised) 

Feb 4, 2026

Catfish has long been a staple of Southern cooking — prized for its mild flavor, tender texture, and versatility in the kitchen. At New Morning Market, we’re proud to offer sustainably farm-raised catfish from the southern United States, raised in freshwater ponds with careful attention to water quality, fish health, and environmental impact. 

This preparation is inspired by a classic New Orleans–style po’ boy: crispy, well-seasoned catfish tucked into a soft roll and dressed simply so the fish can shine. It’s a great introduction to catfish if you’re new to it — approachable, flavorful, and weeknight-friendly. 

Why Catfish? 

  • Mild, slightly sweet flavor 
  • Firm texture that holds up well to frying 
  • Responsibly farm-raised in the U.S. 
  • A budget-friendly alternative to wild white fish 

 

 

Alex’s Catfish Po’ Boy 

Crispy, Cajun-spiced catfish with classic New Orleans flair. 

Ingredients 

Catfish 

  • 1 lb catfish, cut into bite-sized cubes 

Cajun Spice Blend (about 2 tablespoons total) 

  • Sea salt 
  • Ground black pepper 
  • Ground white pepper 
  • Ground green pepper 
  • Smoked paprika 
  • Garlic powder 
  • Onion powder 
  • Cayenne pepper 
  • Dried oregano 
  • Dried thyme 
  • Ground ginger 

Breading 

  • 1 cup panko breadcrumbs 
  • ¾ cup cornmeal 
  • ½ cup all-purpose flour 

Egg Wash 

  • 2 large eggs 
  • ½ cup milk 

For Frying & Serving 

  • Vegetable oil, for frying 
  • Grinder rolls 
  • Shredded lettuce 
  • Sliced tomato 
  • Aioli 
  • Sliced pickles 

Instructions 

  1. Pat the catfish dry with paper towels and set aside. 
  2. Combine all Cajun spices in a small bowl. 
  3. In a shallow bowl, mix the panko, cornmeal, and half of the Cajun spice blend. 
  4. In another bowl, whisk together the eggs and milk. 
  5. Lightly dust the catfish pieces in flour, shaking off any excess. 
  6. Dip into the egg mixture, then dredge in the panko mixture, gently pressing to adhere. 
  7. Heat about ¼ inch of oil in a skillet over moderately high heat until shimmering. 
  8. Fry the catfish in small batches, turning once, until golden brown and cooked through (145°F, about 2–3 minutes per side). 
  9. Transfer to paper towels to drain. 
  10. Build your po’ boy with aioli, lettuce, tomato, pickles, and crispy catfish. Serve immediately.