Pan-Seared Cajun Catfish Po’Boy with Remoulade Sauce
A vibrant New Orleans-inspired sandwich featuring blackened catfish, crisp lettuce, and tangy remoulade on a toasted French roll. This southern american-inspired sandwiches & wraps ready in about 25 minutes blends catfish fillets, cajun seasoning, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 tbsp cajun seasoning
- 3 tbsp vegetable oil
- 4 French rolls
- 8 leaves romaine lettuce leaves
- 8 tomato slices
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- 1 garlic clove, minced
- 1 tsp paprika
Instructions
- Step 1: Pat dry 1 lb catfish fillets, then evenly coat both sides with 2 tbsp Cajun seasoning. Set aside.
- Step 2: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1 tbsp chopped capers, 1 minced garlic clove, and 1 tsp paprika until smooth to create the remoulade sauce.
- Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned catfish fillets and sear for 4 minutes on each side until the exterior is darkened and the fish flakes easily with a fork.
- Step 4: Meanwhile, slice 4 French rolls lengthwise and toast them lightly in the oven at 350°F for 5 minutes until warm and slightly crisp.
- Step 5: Spread about 2 tbsp of the remoulade sauce on each toasted roll bottom. Layer 2 romaine lettuce leaves and 2 tomato slices per sandwich, then place the hot catfish fillet on top.
- Step 6: Spread another 1 tbsp remoulade on the top half of each roll and close the sandwich. Serve immediately while warm and juicy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Cajun Catfish Po’Boy with Remoulade Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Cajun Catfish Po’Boy with Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Cajun Catfish Po’Boy with Remoulade Sauce?
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-Seared Cajun Catfish Po’Boy with Remoulade Sauce 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 Pan-Seared Cajun Catfish Po’Boy with Remoulade Sauce?
Southern 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.
