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
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.
- 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
- 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
- Preheat your oven to 450F.
- 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.
- Mix 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.
- 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.
Let’s celebrate Mardi Gras with these great recipes from the #SundaySupper crew! Thanks to Leslie from La Cocina De Leslie for hosting today’s party!
Cocktails & Other Beverages:
- The Hurricane Cocktail Recipe from An Appealing Plan
- The French 75 from Kimchi MOM
- Sweet Potato Pie Smoothie from Peanut Butter and Peppers
- Fried Oysters and Remoulade from Jane’s Adventures in Dinner
- Shrimp in Mustard Sauce from Noshing With The Nolands
- Mini Sweet Potato Pies from MealDiva
- Cajun Crab Beignets from Delaware Girl Eats
- Pancetta and Mushroom Arancini from Ruffles & Truffles
- Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
- Chicken and Sausage Gumbo from Supper for a Steal
- Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
- Vegan Pizza Waffles from Killer Bunnies, Inc.
- Red Beans and Rice from Cookin’ Mimi
- Baked Catfish Po’Boy from Curious Cuisiniere
- Muffaletta from Casa de Crews
- Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
- Seafood Gumbo from Take A Bite Out of Boca
- Cajun Rice and Beans from Momma’s Meals
- Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
- Louisiana Roasted Barbecue Shrimp from Food Lust People Love
- Cajun Dirty Rice Bowls from The Dinner-Mom
- New Orleans Fried Chicken from Family Foodie
- Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
- Okra Creole from Cindy’s Recipes and Writings
- Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
- Chocolate Ganache Tart from Melanie Makes
- Banana Bread Pudding from Gotta Get Baked
- Delicious Saffron Baked Beignets from A Kitchen Hoor’s Adventures
- New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
- Polish Paczki from Cravings of a Lunatic
- Buttermilk Beignets from The Messy Baker
- Eggless Bread Pudding in a Jar from What Smells So Good?
- Mint Julep Bars from The Girl In The Little Red Kitchen
- Mardi Gras Cupcakes with Cinnamon Frostingfrom Hezzi-D’s Books and Cooks
- Mardi Gras Long Johns from Kudos Kitchen by Renee
- Mexican Chocolate Coffee Cake from La Cocina de Leslie
- Fasnetküchle from The Not So Cheesy Kitchen
- Cheesecake Swirl Brownies from That Skinny Chick Can Bake
- Pecan and Chocolate Pralines from Desserts Required
- Chocolate Raspberry Cake from Clarks Condensed
- Baked Coconut Beignets from Mess Makes Food
- Ravioli dolci di Carnevale from Manu’s Menu
- Strawberry Paczki from Neighborfood
- Blackberry Fritters from girlichef
- Brownie Chocolate Chip Cheesecake from Magnolia Days
- Flourless Chocolate Cake in a Mug with Coconut Cream from Sue’s Nutrition Buzz
- Pecan Bars from Pies and Plots
- “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes