Po'Boy Sandwich with Fried Catfish and Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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.

Ingredients

• 1 lb catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp cajun seasoning
• 1 cup buttermilk
• for deep frying vegetable oil, for frying
• 4 French baguette or hoagie rolls
• 8 romaine lettuce leaves
• 1 large tomato, sliced
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp capers, finely chopped
• 1 tbsp pickle relish
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• to taste salt
• to taste black pepper

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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.