More Recipes Like Catfish Po Boy - All Recipes
 
Photo of: Catfish Cakes

Catfish Cakes

Submitted by: Bobbie Kaye 
Living In: Church Hill, Tennessee, USA
If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat. 
Photo of: Choctaw Catfish

Choctaw Catfish

Submitted by: DARTHANG 
Catfish fillets are coated with a steak seasoning and cornmeal mixture, and fried to golden perfection. 
Photo of: Blackened Catfish and Spicy Rice

Blackened Catfish and Spicy Rice

Submitted by: Eric Lubow 
Buttery pan-fried catfish fillets are served over a bed of spicy white rice in this quick dinner. 
Photo of: Southern Fried Catfish

Southern Fried Catfish

Submitted by: Mama Smith 
Marinated in creamy buttermilk, coated with a crispy cornmeal batter, and then deep friend to a golden brown, flaky catfish prepared Southern-style is divine. 
Photo of: Catfish Saint James

Catfish Saint James

Submitted by: DEBNJAMES 
This rich and flavorful baked catfish dish is packed with savory flavors. Parmesan, mustard, garlic and onion all compete to thrill your senses. 
Photo of: Lemon Pepper Catfish

Lemon Pepper Catfish

Submitted by: Hallie Guilfoyle 
Fried catfish filets in a lemon pepper batter. 
Photo of: Cajun Baked Catfish Dijon

Cajun Baked Catfish Dijon

Submitted by: Doctor Greg 
Home Town: San Diego, California, USA
Living In: Bologna, Emilia-Romagna, Italy
Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil. 
Photo of: Fried Creole Catfish

Fried Creole Catfish

Submitted by: JeffB227 
Catfish is fried with a spicy crumb coating and topped with a hot and spicy Creole sauce. 
Photo of: Catfish Etouffee

Catfish Etouffee

Submitted by: Melissa 
This will settle that Cajun craving. A dark roux is the base for this dish made with fresh tomatoes, bell peppers, and parsley, and seasoned with thyme, bay leaves, and lemon. 
Photo of: Cajun Compromise Catfish

Cajun Compromise Catfish

Submitted by: NOCKO 
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish. 
 
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