Charred Po’Boy Sandwich with Crispy Fried Catfish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic New Orleans po’boy sandwich featuring crispy fried catfish fillets stacked on toasted French bread with tangy remoulade and fresh lettuce. This latin american-inspired sandwiches & wraps ready in about 45 minutes pairs cut into 4 strips catfish fillets, buttermilk, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Latin American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Pour 1 cup buttermilk into a shallow bowl and soak 1 lb catfish fillet strips for 20 minutes to tenderize.
  2. Step 2: In another bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, and 1 tbsp Creole seasoning. Remove catfish from buttermilk and dredge each piece thoroughly in the cornmeal mixture, pressing to coat.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry coated catfish strips in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  4. Step 4: Cut 1 French bread loaf into 4 sandwich lengths and toast lightly under a broiler until edges are charred and crisp, about 1-2 minutes.
  5. Step 5: Mix 1/2 cup mayonnaise with 1 tbsp Dijon mustard, 1 tsp hot sauce, and 1 tsp pickle juice to make remoulade sauce.
  6. Step 6: Spread remoulade generously on each toasted bread piece. Layer with crispy catfish strips, 1 cup shredded romaine lettuce, and 1 sliced tomato.
  7. Step 7: Serve po’boys immediately with lemon wedges for squeezing over the top.

Equipment for this recipe

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Frequently asked questions

How long does Charred Po’Boy Sandwich with Crispy Fried Catfish take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Po’Boy Sandwich with Crispy Fried Catfish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Charred Po’Boy Sandwich with Crispy Fried Catfish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Po’Boy Sandwich with Crispy Fried Catfish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Po’Boy Sandwich with Crispy Fried Catfish?

Latin American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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