The Tremé Fried Catfish #PoBoy #Recipe

by Valerie Gray, From Val's Kitchen

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The Tremé (Fried Catfish Po’ Boy) Recipe from The Southern Po Boy Cookbook

The Tremé (Fried Catfish Po’ Boy)

Recipe courtesy The Southern Po’ Boy Cookbook.

The now-famous Tremé neighborhood of New Orleans is famous for lots of things, like being the actual birthplace of jazz, and that same jazzy rhythm has seemingly made its way into the food the folks there cook and serve on a daily basis. This catfish po’ boy is one testament to that glorious truth!

Serves 4


  • ½ cup buttermilk
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup yellow cornmeal
  • ¼ cup flour
  • 2 teaspoons Cajun or Creole seasoning
  • ¼ teaspoon minced fresh garlic
  • 3 tablespoons canola oil, divided
  • 4 (6-ounce) catfish fillets


  • 4 (6-inch) French rolls, split
  • ½ bottle Louisiana-style tartar sauce
  • 2 cups shredded lettuce
  • 1 large Creole or beefsteak tomato, sliced


1} Whisk together the buttermilk, Tabasco, salt, and cayenne in a medium bowl. In a large shallow dish, stir together the cornmeal, flour, Cajun or Creole seasoning, and garlic.

2} In a large skillet over medium heat, heat half of the oil. Dip two catfish fillets into the buttermilk mixture, and dredge in the cornmeal and flour mixture, tapping off the excess. Fry the fillets until golden brown, turning once, about 6 minutes. Heat the remaining oil, and repeat the procedure for coating and cooking the other 2 fillets.

3} Spread tartar sauce on both sides of the rolls. Layer on lettuce and tomato slices on each roll, and top with a catfish fillet. Serve immediately.

The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This review has not been monetarily compensated. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.

Some of the posts on this site may contain an affiliate link, which means I may get paid a small commission (and I do mean SMALL) if you purchase the product or service.

The Southern Po Boy Cookbook

The Southern Po’ Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans

  • Paperback: 108 pages
  • Publisher: Ulysses Press (November 12, 2013)
  • Language: English
  • ISBN-10: 1612432379
  • ISBN-13: 978-1612432373
  • Cover price $16.95

Click to read my Southern Po Boy Cookbook review.

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patricia Marsden November 17, 2013 - 8:40 am

I have a fish story. My father loved fishing. My mother hated cooking most fish. So when he caught catfish he brought them fresh to my aunt. My favorite uncle cleaned them. However, my aunt swore they croked on and on long after they were gutted.

Mistee Dawn November 18, 2013 - 12:18 am

That looks delicious! I don’t know how it will turn out, but I have to try it!

brett November 18, 2013 - 10:35 am

i’ve never had a po’ boy. ever. you make me want to try one!!

Jennifer Clay November 18, 2013 - 10:42 am

We have a small little restaurant that serves po’boy sandwiches and they are so good! This one looks really yummy!

Sofia November 18, 2013 - 2:37 pm

I’ve never had catfish but I am willing to try it if my PoBoy looks as good as this one!

Jessica Cassidy November 19, 2013 - 2:45 pm

yummy indeed, looks delish 🙂 makes me drool 🙂

Gianna November 26, 2013 - 4:10 pm

I don’t think i’ve ever had one like that before.


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