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.
Baked Catfish Po'Boy
Ingredients
- 1 lb catfish fillets
- ¾ cup buttermilk*
- ½ c cornmeal
- 1 Tbsp 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 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
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 Tbsp 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 Tbsp of Remoulade sauce.
- Once the fish is nice and crispy, place the warm fish on the bread and top with lettuce and tomato.
Notes
Nutrition
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
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Renee Dobbs
Saturday 8th of March 2014
I love remoulade so much I think I could even use it for a salad dressing. I can't wait to try your recipe.
Sarah
Monday 10th of March 2014
I had never thought about remoulade for salad dressing until we made this one! It is so good with veggies!
The Wimpy Vegetarian
Friday 7th of March 2014
This is a perfect southern meal. My dad's favorite fish above all others was catfish!!
yummysmells
Wednesday 5th of March 2014
I can't believe I'm the only one in my family who loves catfish - the rest of them must be crazy!
Sarah
Thursday 6th of March 2014
They must be! With all the different flavors and textures going on in this sandwich though, it might be just the thing to turn them!
Nancy @ gottagetbaked
Wednesday 5th of March 2014
I'm not a fan of mayo either but I'm a huge sucker for remoulades and other flavoured mayos. I'd be slathering it all over my po'boy sammich, especially if I had catfish cooked to perfection like yours. I'm loving that beautiful crust on your fish and the fact that it was baked, not fried.
Sarah
Thursday 6th of March 2014
Thanks Nancy!
Cravings of a Lunatic
Wednesday 5th of March 2014
This was one of my dad's favourites so it brings back great memories. Great recipe, looks absolutely stellar.
Sarah
Thursday 6th of March 2014
I just love foods that bring back memories! Thanks!