Spiced Cajun Po'Boy Sandwich with Fried Catfish
A classic New Orleans po'boy sandwich with crispy fried catfish, dressed with a spicy remoulade and fresh lettuce on a French roll. This Creole-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.
Ingredients
- 4 pieces (4 oz each) catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp Cajun seasoning
- 1 1/2 cups buttermilk
- 4 cups vegetable oil for frying
- 4 rolls French rolls
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 8 leaves lettuce leaves
- 1 large tomato, sliced
- 1/4 cup pickles, sliced
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1 cup cornmeal, and 2 tbsp Cajun seasoning. In a separate bowl, pour 1 1/2 cups buttermilk.
- Step 2: Dip each 4 catfish fillets first into the buttermilk, then dredge thoroughly in the cornmeal-flour mixture until well coated.
- Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the coated catfish fillets in batches for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Step 4: In a small bowl, mix 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1/2 tsp garlic powder, and 1/2 tsp paprika to make a spicy remoulade sauce.
- Step 5: Slice 4 French rolls lengthwise without cutting all the way through. Spread a generous 2 tbsp of remoulade sauce on each roll.
- Step 6: Layer 2 leaves of lettuce, 2-3 slices of tomato, fried catfish fillets, and 1 tbsp sliced pickles on each sandwich. Close sandwiches and serve immediately.
Frequently asked questions
How long does Spiced Cajun Po'Boy Sandwich with Fried Catfish 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 Spiced Cajun Po'Boy Sandwich with Fried Catfish?
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 Spiced Cajun Po'Boy Sandwich with Fried Catfish?
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 Spiced Cajun Po'Boy Sandwich with Fried Catfish 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 Spiced Cajun Po'Boy Sandwich with Fried Catfish?
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.
