Fried Catfish Po'Boy Sandwich with Remoulade Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Classic Southern fried catfish served in a crusty French roll with crisp lettuce, tomato, and a tangy remoulade sauce for a satisfying sandwich. This southern-inspired sandwiches & wraps ready in about 35 minutes blends cut into 4 strips catfish fillets, cornmeal, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 strips catfish fillets
• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 4, split French rolls
• 4 leaves leaf lettuce
• 1 large, sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1 tbsp lemon juice
• 1 tbsp, chopped capers
• 2 tbsp, finely chopped green onions

Instructions

1. Step 1: In a shallow bowl, whisk 1 cup buttermilk with 1 tsp salt and 1/2 tsp black pepper. Place 1 lb catfish fillet strips into the buttermilk, coating well, and let soak for 15 minutes.
2. Step 2: In a separate large bowl, combine 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, and 1 tbsp Cajun seasoning.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F.
4. Step 4: Remove catfish strips from buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
5. Step 5: Fry the catfish strips in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
6. Step 6: To make remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp garlic powder, 1 tbsp lemon juice, 1 tbsp chopped capers, and 2 tbsp finely chopped green onions until smooth.
7. Step 7: To assemble each sandwich, spread 2 tbsp remoulade sauce on the bottom half of a split French roll. Layer with 1 leaf of lettuce, 2-3 slices of tomato, and 2 fried catfish strips. Top with the roll’s other half and serve immediately.