Deep-Fried Cajun Catfish Po' Boy with Spicy Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A New Orleans-inspired sandwich featuring crispy Cajun-seasoned catfish fillets, fresh lettuce, and tomato, all layered inside a toasted French roll with a zesty remoulade sauce. This southern us-inspired sandwiches & wraps ready in about 45 minutes pairs catfish fillets, cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 2 tbsp cajun seasoning
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 cup buttermilk
• for frying vegetable oil
• 4 french rolls
• 8 leaves romaine lettuce leaves
• 1, sliced ripe tomato
• 1/2 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp worcestershire sauce
• 1/4 tsp cayenne pepper
• 1 tsp minced garlic
• 1 tbsp chopped parsley
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a bowl, whisk together 1 cup buttermilk and 2 tbsp Cajun seasoning. Submerge 1 lb catfish fillets, cut into sandwich-sized portions, and marinate for 20 minutes in the fridge.
2. Step 2: Mix 1 cup all-purpose flour and 1/2 cup cornmeal in a shallow dish with a pinch of salt and black pepper. Heat vegetable oil in a deep pan to 350°F.
3. Step 3: Remove catfish from marinade, dredge each fillet evenly in the flour-cornmeal mixture, shaking off excess. Fry in hot oil for 4-5 minutes per side until golden and crispy. Drain on paper towels.
4. Step 4: Split 4 French rolls and toast them lightly until warm and slightly crisp.
5. Step 5: Combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/4 tsp cayenne pepper, 1 tsp minced garlic, and 1 tbsp chopped parsley in a small bowl. Stir until smooth to make remoulade sauce.
6. Step 6: Spread remoulade generously on both sides of each toasted roll. Layer 2 leaves of romaine lettuce, 2-3 slices of tomato, and the fried catfish fillets inside each roll. Serve immediately for best texture and flavor.