Creole-Spiced Catfish Po'Boys with Remoulade Sauce
Golden fried catfish fillets nestled in crusty French bread with crisp lettuce, ripe tomatoes, and a zesty homemade remoulade sauce. This latin american-inspired sandwiches & wraps ready in about 35 minutes blends 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
- 1 lb catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp Creole seasoning
- 1 cup buttermilk
- for frying, about 2 cups vegetable oil
- 4 French bread hoagie rolls
- 1 cup iceberg lettuce, shredded
- 1 medium ripe tomatoes, sliced
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp capers, minced
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Step 1: In a shallow bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, and 2 tbsp Creole seasoning. Pour 1 cup buttermilk into another bowl.
- Step 2: Dip 1 lb catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing lightly to adhere.
- Step 3: Heat about 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry catfish fillets in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Step 4: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp minced capers, 1 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp garlic powder, and 1/4 tsp paprika to make remoulade sauce.
- Step 5: Slice 4 French bread hoagie rolls lengthwise but not all the way through. Spread a generous layer of remoulade sauce inside each.
- Step 6: Layer with 1 cup shredded iceberg lettuce, slices from 1 medium ripe tomato, and fried catfish fillets. Close sandwiches and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creole-Spiced Catfish Po'Boys with 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-Spiced Catfish Po'Boys with 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-Spiced Catfish Po'Boys with 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-Spiced Catfish Po'Boys with 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-Spiced Catfish Po'Boys with Remoulade Sauce?
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.
