New Orleans-Style Fried Catfish Po’Boy Sandwich

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A crispy fried catfish po’boy with a spicy remoulade sauce nestled in a toasted French roll, inspired by Chicago’s Hyde Park take on New Orleans cuisine. This American-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 520 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
• 3/4 cup cornmeal
• 1/4 cup all-purpose flour
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 2 cups vegetable oil
• 4 French rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp, finely chopped capers
• 1 tbsp lemon juice
• 1, minced garlic clove
• 1 cup, shredded romaine lettuce
• 1 medium, sliced tomato

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Instructions

1. Step 1: In a shallow bowl, whisk together 3/4 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
2. Step 2: Cut 1 lb catfish fillets into sandwich-sized strips and dip each piece into the buttermilk, then dredge in the cornmeal mixture, pressing to coat fully.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the coated catfish pieces in batches for 3-4 minutes per side until golden and crispy, then drain on paper towels.
4. Step 4: Meanwhile, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp chopped capers, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl to make the remoulade sauce.
5. Step 5: Slice 4 French rolls lengthwise without cutting all the way through and toast lightly.
6. Step 6: Spread the remoulade sauce evenly inside each roll, layer with shredded 1 cup romaine lettuce and 1 sliced medium tomato, then add the fried catfish strips.
7. Step 7: Serve immediately while hot with optional pickles or fries.