Po’Boy Sandwich with Fried Catfish and Remoulade Sauce

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

A traditional New Orleans po’boy featuring crispy fried catfish fillets layered on a crusty French roll with tangy remoulade and crisp lettuce. This creole-inspired sandwiches & wraps ready in about 35 minutes blends cut into 4 portions 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, cut into 4 portions catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp cajun seasoning
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 4, split lengthwise French bread rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1, minced garlic clove
• 2, finely chopped green onions
• 2 cups shredded iceberg lettuce
• 1 medium, sliced tomato
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a shallow bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp Cajun seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
2. Step 2: Dip each 1 lb catfish fillet portion first into buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to coat evenly.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated catfish fillets in batches for 4-5 minutes per side until golden brown and cooked through; drain on paper towels.
4. Step 4: To make remoulade sauce, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp hot sauce, 1 minced garlic clove, and 2 finely chopped green onions in a bowl; mix until smooth.
5. Step 5: Split 4 French bread rolls lengthwise without cutting all the way through and lightly toast them.
6. Step 6: Spread a generous amount of remoulade sauce on both sides of each roll. Layer with 2 cups shredded iceberg lettuce, fried catfish fillets, and 1 sliced medium tomato. Serve immediately.