Po’Boy with Fried Catfish and Remoulade Sauce
A classic New Orleans sandwich featuring crispy fried catfish tucked into a French baguette with zesty remoulade sauce and crisp lettuce for a perfect balance of flavors. This Creole-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 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
- 4 fillets (5 oz each) Catfish fillets
- 1 cup Cornmeal
- 1/2 cup All-purpose flour
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Buttermilk
- 2 cups Vegetable oil for frying
- 4 (6-inch) French baguette rolls
- 1/2 cup Mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp Capers, chopped
- 2 tbsp Pickle relish
- 1 tbsp Lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Hot sauce
- 8 leaves Lettuce leaves
- 1 large Tomato, sliced
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. In another bowl, pour 1 cup buttermilk.
- Step 2: Dip each of the 4 catfish fillets into the buttermilk, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing lightly to coat evenly.
- Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the coated catfish fillets for 4-5 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Step 4: For remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp chopped capers, 2 tbsp pickle relish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce until smooth.
- Step 5: Slice 4 French baguette rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade sauce inside each roll.
- Step 6: Layer 2 leaves of lettuce and 2-3 tomato slices in each roll, then place one fried catfish fillet inside. Serve immediately to enjoy the crisp textures.
Frequently asked questions
How long does Po’Boy 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 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 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 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 with Fried Catfish and Remoulade Sauce?
Creole 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.
