Baked Catfish Po'Boy

We've given the classic New Orleans Catfish Po'Boy sandwich a lighter spin by baking the fish. Add a Louisiana Remoulade Sauce, and these flavors  are sure to get the party started!

For the love of Cajun Food

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 Cajun seasoning mix that accents the flavors of cuisine from the bayou.

We used that Cajun seasoning mix in our catfish breading and remoulade sauce today to create one celebration of a sandwich.

The New Orleans Po'Boy

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.

So many great fillings!

Our Baked Catfish Po'Boy Recipe

We opted for a catfish po'boy today, because, frankly, in the Midwest, catfish is the easiest of the seafood to come by. And you can pretty well bet it's going to be good. (I'll wait until I'm on a coast to try an oyster po'boy or a crawfish po'boy. Thank you very much!)

To make cooking our fish easier, and to make the sandwich lighter, we decided to oven-bake our catfish, which gives all the crisp and flaky fish goodness, without the greasy heaviness of the fryer oil.

To the sandwich, we added in some fresh tomato and crisp lettuce to brighten the smoky and spicy flavors in the cornmeal and cajun seasoned breading.

We really could have stopped there and had an outstanding sandwich.

But, we didn't.

Our Louisiana Remoulade Sauce

Typically, we're not big mayo people. But if you add a little seasoning to the mayo to create an aioli or remoulade sauce, and we're in trouble.

Our Louisiana Remoulade that we created for this sandwich 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.

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Baked Catfish Po'Boy

We've given the classic New Orleans Catfish Po'Boy sandwich a lighter spin by baking the fish. Add a Louisiana Remoulade Sauce, and these flavors are sure to get the party started!

Yield: 3 sandwiches

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: American

Servings: 3 people

Calories: 524kcal

Author: Sarah | Curious Cuisiniere

Ingredients

• 1 lb catfish fillets
• ¾ cup buttermilk*
• ½ c cornmeal
• 1 tablespoon Cajun Creole Seasoning Mix
• 18 inch French baguette, cut into 6” sections, or 3 (6 inch) hoagie rolls
• 2 c romaine lettuce, shredded
• 2 tomatoes, sliced

For the Remoulade

• ¼ c mayonnaise
• 1 ½ teaspoon Dijon or grainy mustard
• ¼ teaspoon lemon juice
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon prepared horseradish
• 1 teaspoon Cajun Creole Seasoning Mix
• ¾ teaspoon parsley
• dash garlic powder

Instructions

For the Fish and Remoulade

• Preheat your oven to 450F.
• Place catfish in a shallow dish and cover with buttermilk. Set aside to soak for a few minutes.  
• Prepare the remoulade by mixing all the remoulade ingredients together in a small bowl. Set aside.
• Mix the cornmeal and 1 tablespoon Cajun/Creole Seasoning Mix together on a large dinner plate.
• Turn the fish in the buttermilk, coating it well on both sides. Place the fish in the cornmeal mixture and coat well.
• 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

• Cut the French baguette length-wise, not quite all the way through. Spread one side of the bread with 1 tablespoon of Remoulade sauce. 
• Once the fish is nice and crispy, place the warm fish on the bread and top with lettuce and tomato.

Notes

*To Make Your Own Buttermilk: Add a scant 1 tablespoon of lemon juice or white vinegar to a 1 cup liquid measure. Add milk to fill the cup to ¾ c. Let the mixture stand on the counter for 5-10 minutes before using. 

Nutrition

Serving: 1sandwich | Calories: 524kcal | Carbohydrates: 58.3g | Protein: 36.8g | Fat: 17.6g | Saturated Fat: 3.4g | Cholesterol: 75mg | Sodium: 515mg | Fiber: 5.1g | Sugar: 10.4g

More great recipe to celebrate Mardi Gras! 

Appetizers:

• Fried Oysters and Remoulade from Jane's Adventures in Dinner
• Cajun Crab Beignets from Delaware Girl Eats

Main Dishes:

• Muffaletta from Casa de Crews
• Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
• Seafood Gumbo from Take A Bite Out of Boca
• Cajun Dirty Rice Bowls from The Dinner-Mom

Desserts:

• Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
• Buttermilk Beignets from The Messy Baker
• Pecan and Chocolate Pralines from Desserts Required
• Ravioli dolci di Carnevale from Manu's Menu
• Skinny Baked Beignets from Daily Dish Recipes

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/