Crisp Fried Catfish Po'Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Golden fried catfish fillets layered in a French roll with crisp lettuce, ripe tomatoes, and tangy homemade remoulade for a classic New Orleans sandwich experience. This Southern-inspired Mother’s Day recipe, ready in about 55 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 650 calories and feeds 2, 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 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 3 cups vegetable oil
• 2, split lengthwise French baguette rolls
• 4 large leaves leaf lettuce
• 1 large, sliced ripe tomato
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tbsp minced parsley

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Instructions

1. Step 1: Place 1 lb catfish fillets in a shallow dish and pour 1 cup buttermilk over them. Let marinate for 30 minutes in the refrigerator.
2. Step 2: In a large bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F.
4. Step 4: Remove catfish pieces from buttermilk, letting excess drip off, then dredge each piece in the cornmeal mixture, pressing gently to coat evenly.
5. Step 5: Fry the coated catfish fillets in hot oil for 4 to 5 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Step 6: To make the remoulade sauce, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tbsp Worcestershire sauce, 1 tsp paprika, 1 tsp hot sauce, 1 tbsp lemon juice, and 1 tbsp minced parsley in a bowl until smooth.
7. Step 7: Split 2 French baguette rolls lengthwise, toast lightly if desired. Spread a generous layer of remoulade sauce inside each roll.
8. Step 8: Layer each sandwich with 2 large leaf lettuce leaves, several slices of 1 large ripe tomato, and 2 fried catfish pieces. Close the sandwich and serve immediately.