Cajun Catfish Po' Boy

Name: Cajun Catfish Po' Boy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb catfish fillets, cut into 4-oz pieces; 1/2 cup yellow cornmeal; 1/4 cup all-purpose flour; 2 tsp Cajun seasoning; 1/2 cup buttermilk; 2 tsp Louisiana-style hot sauce; 1/2 cup vegetable oil; 4 French po' boy rolls (or hoagie rolls), split lengthwise; 6 tbsp mayonnaise; 2 tsp Dijon mustard; 2 tbsp capers, drained, chopped; 2 tsp fresh lemon juice; 2 cups shredded iceberg lettuce, shredded; 2 roma tomatoes, sliced thin; 1/2 cup dill pickle slices

Crispy Cajun-cornmeal-crusted catfish fillets tucked into a toasted French roll with cool remoulade, shredded lettuce, tomatoes, and pickles - the quintessential New Orleans sandwich.

35 minMediumServes 4630 cal/serving

CajunLunchStovetopPescatarianHigh FiberHigh ProteinHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

1 lb catfish fillets, cut into 4-oz pieces
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
2 tsp Cajun seasoning
1/2 cup buttermilk
2 tsp Louisiana-style hot sauce
1/2 cup vegetable oil
4 French po' boy rolls (or hoagie rolls), split lengthwise
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tbsp capers, drained, chopped
2 tsp fresh lemon juice
2 cups shredded iceberg lettuce, shredded
2 roma tomatoes, sliced thin
1/2 cup dill pickle slices

Instructions

1

Make the remoulade: stir together 6 tbsp mayonnaise, 2 tsp Dijon mustard, 2 tbsp drained, chopped capers, 2 tsp fresh lemon juice, and a dash of Cajun seasoning in a small bowl. Refrigerate until ready to use.
2

Combine 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, and the remaining 2 tsp Cajun seasoning in a shallow dish. In another shallow dish, whisk together 1/2 cup buttermilk and 2 tsp Louisiana-style hot sauce.
3

Dip 1 lb cut into 4-oz pieces catfish fillets in the buttermilk mixture, letting excess drip off, then dredge thoroughly in the cornmeal mixture.
4

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the catfish in batches until golden brown and cooked through, about 3 to 4 minutes per side. Catfish should reach an internal temperature of 145°F (63°C). Drain on a paper-towel-lined plate.
5

Toast the cut sides of 4 split lengthwise French po' boy rolls (or hoagie rolls) in the same skillet (or under the broiler) until lightly golden.
6

Spread remoulade generously on both cut sides of the toasted rolls. Layer with 2 cups shredded shredded iceberg lettuce, 2 sliced thin roma tomatoes, 1/2 cup dill pickle slices, and the fried catfish. Serve immediately.

Questions

Can I make Cajun Catfish Po' Boy dairy-free?

Yes. The dairy in this entry is 1/2 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Cajun Catfish Po' Boy gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cajun Catfish Po' Boy keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cajun Catfish Po' Boy?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.