Po’boy Sandwich with Crispy Fried Catfish and Remoulade Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A classic New Orleans po’boy featuring golden fried catfish fillets tucked inside a crusty French roll, dressed with tangy remoulade and fresh lettuce. This cajun-inspired sandwiches & wraps ready in about 40 minutes blends catfish fillets, cornmeal, all-purpose flour 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 600 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
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 4 French bread rolls
• 1 cup shredded iceberg lettuce
• 1 medium sliced tomatoes
• 1/2 cup (recipe below) remoulade sauce
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp paprika
• 1 tbsp lemon juice
• 1 clove minced garlic clove
• 1 tbsp chopped parsley
• 1 tsp hot sauce

Instructions

1. Step 1: In a bowl, combine 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp paprika, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp chopped parsley, and 1 tsp hot sauce. Mix well to create remoulade sauce and set aside.
2. Step 2: In a shallow dish, whisk 1 cup buttermilk. In another shallow dish, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp cayenne pepper.
3. Step 3: Dip each of the 1 lb catfish fillets into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
4. Step 4: Heat about 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated catfish fillets for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
5. Step 5: Slice 4 French bread rolls lengthwise without cutting all the way through. Spread 2 tbsp remoulade sauce inside each roll.
6. Step 6: Layer each roll with fried catfish fillets, 1/4 cup shredded iceberg lettuce, and 2-3 slices of tomato. Serve immediately for a crunchy, tangy sandwich experience.