Po’boy Sandwich with Crispy Fried Catfish and Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 sandwich and wrap recipe, ready in about 40 minutes, pairs catfish fillets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 25 min Cook: 15 min Serves 4 Cajun cuisine 600 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Po’boy Sandwich with Crispy Fried Catfish and Remoulade Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 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 Po’boy Sandwich with Crispy Fried Catfish and Remoulade Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Po’boy Sandwich with Crispy Fried Catfish and 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 Po’boy Sandwich with Crispy Fried Catfish and 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 Po’boy Sandwich with Crispy Fried Catfish and Remoulade Sauce?

Cajun 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.

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