Creole-Spiced Catfish Po'Boys with Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden fried catfish fillets nestled in crusty French bread with crisp lettuce, ripe tomatoes, and a zesty homemade remoulade sauce. This Latin American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs catfish fillets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 20 min Cook: 15 min Serves 4 Latin American cuisine 600 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Dip 1 lb catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing lightly to adhere.
  3. 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.
  4. 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.
  5. Step 5: Slice 4 French bread hoagie rolls lengthwise but not all the way through. Spread a generous layer of remoulade sauce inside each.
  6. Step 6: Layer with 1 cup shredded iceberg lettuce, slices from 1 medium ripe tomato, and fried catfish fillets. Close sandwiches and serve immediately.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creole-Spiced Catfish Po'Boys with Remoulade Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

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