Southern Catfish Po’ Boy



Wheat Sub Rolls

Reel in a Classic Southern Sandwich

The down-home flavor of the Deep South comes to life between our hearty Wheat Sub Rolls in the form of this seafood feast. It’s plump, pan-fried and perfect for any occasion.


Servings: 4

Ready in: 26 minutes



Whether you catch your own or just cruise down to the local fish market, using fresh catfish fillets is the key to the perfect po’ boy. That, and Wheat Sub Rolls, of course.


4 CBC Wheat Sub Rolls, split & toasted

1 pound Catfish Fillets (2 large)

1/4 cup All-Purpose Flour


1 Egg

1/2 cup Cornmeal

Vegetable Oil

1/3 cup light Mayonnaise

Hot Pepper sauce to taste

2 cups Slaw mix or Shredded Cabbage

3 large Plum Tomatoes, sliced



  • Trim catfish to fit rolls (7 X 3 inches).

  • Dredge fish in flour mixed with 3/4 teaspoon salt.

  • Dip in beaten egg, then in cornmeal.

  • Heat 1/2 inch of oil in large deep skillet over medium heat.

  • Cook fish about 7 minutes, turning once or until golden brown and cooked through.

  • Cool 5 minutes.

  • Combine mayonnaise, 1/4 teaspoon salt, hot sauce and slaw mix in medium bowl.

  • Divide slaw mixture among roll bottoms.

  • Top with fish and tomatoes.Recommended Side


Recommended Side

Spicy Coleslaw

You’ve already got the slaw mix, so why not complement one Southern classic with another? Whip up some slaw using some of your favorite hot sauce, and you’ve got fixins fit for a king.