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Catfish Po'boy

Prep Time:45 Minutes
Cook Time:5 Minutes

Nutritional Information

This po’boy is light, crisp and refreshing!


  • 20 ounces skinless catfish fillets
  • Basic Brine, see recipe
  • 3 tablespoons Cajun seasoning, see recipe
  • 2 tablespoons canola oil
  • 1 tablespoon unsalted butter
  • 1/4 cup lemon mustard remoulade, see recipe
  • 1 small head iceberg lettuce, finely shredded
  • 2 sweet pickles, see recipe
  • challah dough, see recipe


  • 1. Brine the catfish for 45 minutes. Remove from the brine, pat dry and sprinkle Cajun seasoning over both sides of catfish, coating well.
  • 2. Preheat the Egg to 350º using indirect heat and a cast iron skillet or dutch oven. Heat oil and butter. Saute catfish until just cooked through, about 4 minutes on each side.
  • 3. Spread remoulade generously on both halves of challah roll.
  • 4. Compose sandwich, layering lettuce, pickles and catfish on top.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828