Po'Boy Sandwich with Fried Catfish and Remoulade Sauce

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

A classic Southern sandwich featuring crispy fried catfish fillets piled high on a soft baguette with tangy homemade remoulade and crisp lettuce. This Caribbean-inspired sandwich and wrap recipe, ready in about 35 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 520 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: 20 min Cook: 15 min Serves 4 Caribbean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, and 1 tbsp Cajun seasoning. Pour 1 cup buttermilk into a separate bowl. Dip each 1 lb catfish fillet first into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing to adhere.
  2. Step 2: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry the coated catfish fillets in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  3. Step 3: To make remoulade sauce, whisk 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp pickle relish, 1 tbsp lemon juice, 1 tsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt and black pepper to taste until smooth.
  4. Step 4: Slice 4 French baguette rolls lengthwise without cutting all the way through. Spread 2 tbsp remoulade sauce inside each roll. Layer 2 leaves of romaine lettuce and 2-3 slices of tomato per sandwich.
  5. Step 5: Place the fried catfish fillets inside each roll on top of the lettuce and tomato. Close the sandwich and serve immediately.

Frequently asked questions

How long does Po'Boy Sandwich with Fried Catfish and Remoulade Sauce take to make?

Total time is about 35 minutes (20 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 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 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 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 Fried Catfish and Remoulade Sauce?

Caribbean 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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