Po’Boy Sandwich with Fried Catfish and Spicy Remoulade

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A classic New Orleans po’boy filled with crispy fried catfish and topped with a zesty, creamy remoulade sauce for a satisfying sandwich experience. This Southern-inspired sandwich and wrap recipe, ready in about 45 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.

Ingredients

• 1 lb catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp Cajun seasoning
• 1 cup buttermilk
• 2 cups vegetable oil for frying
• 1 French baguette, split lengthwise
• 1 cup shredded iceberg lettuce
• 1 medium sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp hot sauce
• 1/2 tsp paprika
• 1 clove minced garlic
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: In a shallow bowl, whisk together 1 cup buttermilk and 1 tbsp Cajun seasoning. Place 1 lb catfish fillets in the mixture and soak for 15 minutes.
2. Step 2: Combine 1 cup cornmeal and 1/2 cup all-purpose flour in a separate shallow dish.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet or fryer to 350°F.
4. Step 4: Remove catfish from buttermilk, dredge each fillet thoroughly in the cornmeal-flour mixture, shaking off excess.
5. Step 5: Fry catfish fillets in batches for 3-4 minutes per side until golden brown and crispy; drain on paper towels.
6. Step 6: For the remoulade, whisk 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1/2 tsp paprika, 1 minced garlic clove, and 1 tbsp lemon juice until smooth.
7. Step 7: Slice the French baguette lengthwise and toast lightly. Spread remoulade evenly on both sides.
8. Step 8: Layer 1 cup shredded iceberg lettuce, sliced tomato from 1 medium tomato, and fried catfish fillets inside the baguette. Close sandwich and serve immediately.