Creole-Style Po’Boy Sandwich with Fried Catfish and Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans po’boy loaded with crispy fried catfish, crisp lettuce, juicy tomatoes, and tangy remoulade sauce on crusty French bread. This Louisiana Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs catfish fillets, buttermilk, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1 lb, cut into 4 pieces catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp Cajun seasoning
• for frying, about 3 cups vegetable oil
• 4 rolls, split lengthwise French baguette rolls
• 4 leaves leaf lettuce
• 1 large, sliced ripe tomato
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tsp minced garlic
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pour 1 cup buttermilk into a shallow dish. In another shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp Cajun seasoning, salt, and black pepper to taste.
2. Step 2: Dip each of the 4 catfish fillet pieces into the buttermilk, then dredge in the cornmeal mixture, pressing gently to coat evenly.
3. Step 3: Heat about 3 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry catfish pieces in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
4. Step 4: To make remoulade sauce, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, and 1 tsp minced garlic until smooth.
5. Step 5: Lightly toast 4 French baguette rolls, then spread about 2 tbsp remoulade sauce on the bottom halves. Layer each with 1 leaf leaf lettuce, 2-3 slices ripe tomato, and the fried catfish fillet.
6. Step 6: Top with the other half of the roll and serve immediately with extra remoulade on the side.