Creole Po’Boy with Fried Catfish and Remoulade Sauce
A classic New Orleans sandwich featuring crispy fried catfish tucked into a French baguette with zesty remoulade sauce and crisp lettuce for a perfect balance of flavors. This creole-inspired sandwiches & wraps ready in about 35 minutes blends fillets (5 oz each) Catfish fillets, Cornmeal, All-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 600 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 fillets (5 oz each) Catfish fillets
- 1 cup Cornmeal
- 1/2 cup All-purpose flour
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Buttermilk
- 2 cups Vegetable oil for frying
- 4 (6-inch) French baguette rolls
- 1/2 cup Mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp Capers, chopped
- 2 tbsp Pickle relish
- 1 tbsp Lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Hot sauce
- 8 leaves Lettuce leaves
- 1 large Tomato, sliced
Instructions
- Step 1: In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. In another bowl, pour 1 cup buttermilk.
- Step 2: Dip each of the 4 catfish fillets into the buttermilk, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing lightly to coat evenly.
- Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the coated catfish fillets for 4-5 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Step 4: For remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp chopped capers, 2 tbsp pickle relish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce until smooth.
- Step 5: Slice 4 French baguette rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade sauce inside each roll.
- Step 6: Layer 2 leaves of lettuce and 2-3 tomato slices in each roll, then place one fried catfish fillet inside. Serve immediately to enjoy the crisp textures.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creole Po’Boy with Fried Catfish and Remoulade Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Creole Po’Boy with Fried Catfish and Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Creole Po’Boy with Fried Catfish and Remoulade Sauce?
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 Creole Po’Boy with Fried Catfish and Remoulade Sauce 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 Creole Po’Boy with Fried Catfish and Remoulade Sauce?
Creole 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.
