Pan-Fried Catfish Po' Boy with Cajun Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans sandwich featuring crispy pan-fried catfish fillets layered on French bread with tangy Cajun remoulade and fresh lettuce. This Louisiana Creole-inspired sandwich and wrap recipe, ready in about 30 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 550 calories and feeds 3, 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
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tsp cajun seasoning
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 (12-inch) French bread loaf
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• 1 cup shredded iceberg lettuce
• 1 medium tomato sliced tomatoes
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, and 2 tsp Cajun seasoning; mix well. Pour 1 cup buttermilk into another shallow dish. Season 1 lb catfish fillets with salt and black pepper.
2. Step 2: Dip each catfish fillet into the buttermilk, then dredge evenly in the cornmeal mixture until fully coated. Set aside.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry the catfish fillets for 4-5 minutes per side until golden brown and cooked through, then transfer to paper towels to drain.
4. Step 4: Meanwhile, prepare the Cajun remoulade by whisking together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1 tbsp lemon juice until smooth.
5. Step 5: Slice the 12-inch French bread loaf horizontally, leaving a hinge, and toast lightly if desired. Spread a generous 2-3 tbsp of the remoulade on both sides of the bread.
6. Step 6: Layer the bottom half with 1 cup shredded iceberg lettuce and slices from 1 medium tomato. Place the fried catfish fillets on top, then close the sandwich and cut into 2-3 portions. Serve immediately.