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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic New Orleans sandwich featuring crispy fried catfish fillets nestled in a soft baguette, layered with crisp lettuce, tomatoes, pickles, and a spicy remoulade sauce. This creole-inspired sandwiches & wraps ready in about 35 minutes pairs about 4 oz each 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 Creole cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow 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. In a separate bowl, pour 1 cup buttermilk.
  2. Step 2: Dip each of the 4 catfish fillets first into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing lightly to adhere.
  3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated catfish fillets in batches for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.
  4. Step 4: To make the remoulade sauce, whisk together 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1/2 tsp paprika, and 1/4 tsp garlic powder until smooth.
  5. Step 5: Slice 4 French baguette rolls lengthwise, leaving a hinge. Spread about 2 tbsp remoulade sauce inside each roll.
  6. Step 6: Layer each sandwich with 1 fried catfish fillet, 1/4 cup shredded romaine lettuce, 2-3 slices of tomato, and 2 tbsp sliced dill pickles.
  7. Step 7: Close the sandwiches and serve immediately for the best crunch and flavor.

Equipment for this recipe

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Frequently asked questions

How long does New Orleans-Style Po’Boy with Fried Catfish and Remoulade 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 Po’Boy with Fried Catfish and Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.

Can I substitute ingredients in New Orleans-Style Po’Boy with Fried Catfish and Remoulade?

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 Po’Boy with Fried Catfish and Remoulade 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 Po’Boy with Fried Catfish and Remoulade?

Creole 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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