Pan-Seared Catfish Po' Boy with Creole Remoulade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic New Orleans sandwich featuring crispy pan-seared catfish fillets nestled in a French baguette with a tangy Creole remoulade sauce and crisp lettuce. This Louisiana Creole-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs catfish fillets, all-purpose flour, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 10 min Serves 4 Louisiana Creole cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow bowl, combine 1 cup all-purpose flour, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper; mix well.
  2. Step 2: Pat dry 1 lb catfish fillets and dredge each piece in the seasoned flour mixture, shaking off excess.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes.
  4. Step 4: Add the coated catfish fillets and cook for 4 minutes per side until golden brown and cooked through; remove and drain on paper towels.
  5. Step 5: Slice 1 French baguette lengthwise but not all the way through; toast lightly if desired.
  6. Step 6: Spread 1/2 cup Creole remoulade sauce evenly on the inside of the baguette.
  7. Step 7: Layer 4 romaine lettuce leaves and 4 tomato slices on the bottom half of the baguette.
  8. Step 8: Place the hot catfish fillets on top, close the sandwich, slice into portions, and serve immediately.

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