Pan-Seared Catfish Po' Boy with Creole Remoulade
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 sandwiches & wraps 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.
Ingredients
- 1 lb catfish fillets
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1 loaf French baguette
- 4 leaves romaine lettuce leaves
- 4 slices tomato slices
- 1/2 cup (recipe below) Creole remoulade sauce
Instructions
- 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.
- Step 2: Pat dry 1 lb catfish fillets and dredge each piece in the seasoned flour mixture, shaking off excess.
- Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes.
- 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.
- Step 5: Slice 1 French baguette lengthwise but not all the way through; toast lightly if desired.
- Step 6: Spread 1/2 cup Creole remoulade sauce evenly on the inside of the baguette.
- Step 7: Layer 4 romaine lettuce leaves and 4 tomato slices on the bottom half of the baguette.
- Step 8: Place the hot catfish fillets on top, close the sandwich, slice into portions, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish Po' Boy with Creole Remoulade take to make?
Total time is about 25 minutes (15 min prep + 10 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-Seared Catfish Po' Boy with Creole 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-Seared Catfish Po' Boy with Creole 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-Seared Catfish Po' Boy with Creole 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 Pan-Seared Catfish Po' Boy with Creole 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.
