New Orleans-Style Po’Boy with Fried Catfish and Remoulade
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 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
- 4 pieces, about 4 oz each 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 4 cups vegetable oil
- 4, about 6 inches each French baguette rolls
- 1 cup, shredded romaine lettuce
- 1 large, sliced tomato
- 1/2 cup, sliced dill pickles
- 1/2 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp hot sauce
- 1 tbsp lemon juice
- 1/2 tsp paprika (for sauce)
- 1/4 tsp garlic powder
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Dip each of the 4 catfish fillets first into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing lightly to adhere.
- 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.
- 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.
- Step 5: Slice 4 French baguette rolls lengthwise, leaving a hinge. Spread about 2 tbsp remoulade sauce inside each roll.
- 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.
- Step 7: Close the sandwiches and serve immediately for the best crunch and flavor.
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?
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 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.
