Pan-Fried Catfish Po' Boy with Cajun Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 sandwiches & wraps 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.

Prep: 15 min Cook: 15 min Serves 3 Louisiana Creole cuisine 550 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Catfish Po' Boy with Cajun Remoulade take to make?

Total time is about 30 minutes (15 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 Pan-Fried Catfish Po' Boy with Cajun 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 catfish fillets from drying out.

Can I substitute ingredients in Pan-Fried Catfish Po' Boy with Cajun 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 Pan-Fried Catfish Po' Boy with Cajun Remoulade for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Fried Catfish Po' Boy with Cajun Remoulade?

Louisiana 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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