Skip to Content

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!

The classic New Orleans Catfish Po'Boy sandwich gets a lighter spin by baking the fish. And, a Louisiana Remoulade Sauce is sure to get this party started! | www.CuriousCuisiniere.comFor 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 classic New Orleans Catfish Po'Boy sandwich gets a lighter spin by baking the fish. And, a Louisiana Remoulade Sauce is sure to get this party started! | www.CuriousCuisiniere.com

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.

 

The classic New Orleans Catfish Po'Boy sandwich gets a lighter spin by baking the fish. And, a Louisiana Remoulade Sauce is sure to get this party started! | www.CuriousCuisiniere.com

 

Baked Catfish Po'Boy from Curious Cuisiniere
Print Recipe Pin Recipe
No ratings yet

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
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 3 people
Calories: 524kcal
Author: Sarah | Curious Cuisiniere

Ingredients

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

*To Make Your Own Buttermilk: Add a scant 1 Tbsp of lemon juice or white vinegar to a 1 cup liquid measure. Add milk to fill the cup to 3/4 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:

Main Dishes:

Desserts:

 
 
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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!

This site uses Akismet to reduce spam. Learn how your comment data is processed.