New Orleans-Style Fried Catfish Po’Boy with Remoulade Sauce

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

A Southern-inspired sandwich featuring crispy fried catfish fillets tucked into a soft French roll with tangy remoulade and fresh lettuce and tomato. This american-inspired sandwiches & wraps ready in about 35 minutes blends 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 550 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 catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 3 cups vegetable oil
• 4 rolls French rolls
• 1 cup shredded lettuce
• 1 medium tomato sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, chopped
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp garlic powder

Instructions

1. Step 1: In a shallow bowl, whisk 1 cup buttermilk. In another bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Dip each 1 lb catfish fillet into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the coated catfish in batches for 4-5 minutes per side until golden brown and crispy, then drain on paper towels.
4. Step 4: To make remoulade sauce, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and 1/2 tsp garlic powder until smooth.
5. Step 5: Slice 4 French rolls lengthwise without cutting all the way through. Spread remoulade sauce evenly on both sides of each roll.
6. Step 6: Layer each roll with 1 cup shredded lettuce, sliced tomato from 1 medium tomato, and two fried catfish fillets. Serve immediately for a crunchy, zesty sandwich experience.