Few creations in this world are as worthy of Food Republic's Sandwich of the Week as this fried catfish po boy

While we're crazy about all manners of deli offerings, there's nothing quite like the crunch of a lightly toasted sandwich containing something fried. The cool crunch of homemade coleslaw and warm flakiness of tender catfish contrast perfectly for an easy-to-make and entirely satisfying lunch or dinner. 

Native to New Orleans and widespread throughout Lousiana, the po boy came about in the late 1920s during a streetcar conductor strike. One supportive restaurant provided the strikers, or "poor boys" with hearty sandwiches to keep up their rebellious strength. Like all great regional specialties, however, the po boy's true origins remain under debate.