New Orleans-Style Fried Catfish Po’Boy Sandwich

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does New Orleans-Style Fried Catfish Po’Boy Sandwich take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover New Orleans-Style Fried Catfish Po’Boy Sandwich?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in New Orleans-Style Fried Catfish Po’Boy Sandwich?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale New Orleans-Style Fried Catfish Po’Boy Sandwich for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with New Orleans-Style Fried Catfish Po’Boy Sandwich?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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