Crisped Po’Boy Sandwich with Fried Catfish and Remoulade

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A traditional New Orleans po’boy sandwich layered with crispy fried catfish, shredded lettuce, tomato, and tangy remoulade sauce on a fresh French baguette. This Cajun-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 450 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 catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 2 cups vegetable oil for frying
• 1 (about 12 inches) French baguette loaf
• 1 cup shredded iceberg lettuce
• 1 medium sliced tomato
• 1/2 cup (see note below) remoulade sauce

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

Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 2 tsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another dish.
2. Step 2: Dip 1 lb catfish fillets into the buttermilk to coat, then dredge thoroughly in the cornmeal mixture, pressing lightly to adhere.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry the catfish fillets in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
4. Step 4: Slice 1 French baguette loaf lengthwise without cutting all the way through, and toast lightly if desired.
5. Step 5: Spread 1/2 cup remoulade sauce evenly on both sides of the baguette. Layer with 1 cup shredded iceberg lettuce, 1 sliced medium tomato, and the fried catfish fillets.
6. Step 6: Close the sandwich, cut into servings, and serve immediately. Note: For remoulade, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp paprika, 1 tsp lemon juice, and a pinch of cayenne pepper.