Baked Catfish Po’Boy for a Fat #SundaySupper

Baked Catfish Po'Boy from Curious Cuisiniere

Fat Tuesday is just a couple of days away, and the Sunday Supper crew is bringing on the Mardi Gras mains, drinks, appetizers, and desserts to get you inspired for Tuesday’s celebrations.

When we think Mardi Gras and New Orleans, food automatically comes to mind. Jambalaya, gumbo, crawfish, the list goes on.

Last week we shared about the Cajun and Creole cultures that contribute to the well known food of the region, along with a seasoning mix that accents the flavors of cuisine from the bayou.

We used that Cajun/Creole Seasoning Mix in our catfish and remoulade today to create one celebration of a sandwich.

Baked Catfish Po'Boy from Curious Cuisiniere

A Po’Boy is a traditional sub sandwich from Louisiana. The main filling is typically hot, and traditionally includes some sort of fried seafood like oysters, shrimp, crawfish, or catfish.

We opted for oven-baked catfish, which gave all the crisp and flaky fish goodness, without the greasy heaviness. We added in some fresh tomato and crisp lettuce to brighten the smoky and spicy flavors in the cornmeal breading, and we really could have stopped there and had an outstanding sandwich.

But, we didn’t.

Typically, we’re not big mayo people, but add a little seasoning to the mayo to create an aioli or remoulade, and we’re in trouble.

This Louisiana Remoulade has a smoky spiciness that is rounded out by just a hint of lemon-y brightness.

It’s so good, you might want to consider doubling the recipe.

Seriously, we were dipping anything we could in the remoulade while we waited for the fish to cook.

Baked Catfish Po'Boy from Curious Cuisiniere

Baked Catfish Po'Boy for a Fat #SundaySupper
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Creole
Yield: 3
  • 1 lb catfish fillets
  • ¾ cup buttermilk
  • ½ c cornmeal
  • 1 Tbsp Cajun/Creole Seasoning Mix
  • 18” French or Italian Baguette, cut into 6” sections (or 3 6” hoagie rolls)
  • 2 c romaine lettuce, shredded
  • 2 tomatoes, sliced
For the Remoulade
  • ¼ c mayonnaise
  • 1 ½ tsp Dijon or grainy mustard
  • ¼ tsp lemon juice
  • ¼ tsp Worcestershire sauce
  • ¼ tsp prepared horseradish
  • 1 tsp Cajun/Creole Seasoning Mix
  • ¾ tsp parsley
  • dash garlic powder
For the Fish and Remoulade
  1. Preheat your oven to 450⁰F.
  2. Place catfish in a shallow dish and cover with buttermilk. Set aside while you prepare the remoulade by mixing all the remoulade ingredients together in a small bowl.
  3. Mix cornmeal and 1 Tbsp Cajun/Creole Seasoning Mix together on a large dinner plate.
  4. Turn the fish in the buttermilk, coating it well on both sides. Place the fish in the cornmeal mixture and coat well.
  5. Grease an oven-proof wire rack and set it on a baking sheet. Place breaded fish on the rack and bake 12-15 minutes, until firm and crispy.
Putting It All Together
  1. Cut the French baguette length-wise, not quite all the way through. Spread one side of the bread with 1 Tbsp of Remoulade sauce. Once the fish is nice and crispy, place the warm fish on the bread and top with lettuce and tomato.
Nutrition Information
Serving size: 1 6" Sandwich Calories: 524 Fat: 17.6g Saturated fat: 3.4g Carbohydrates: 58.3g Sugar: 10.4g Sodium: 515mg Fiber: 5.1g Protein: 36.8g Cholesterol: 75mg


Sunday Supper Movement

Thanks to Leslie from La Cocina De Leslie for hosting today’s party! 

Cocktails & Other Beverages:


Main Dishes:

Side Dishes:


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