By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
192 cal · 40 min
Catfish Po'Boys with Pickle Remoulade
Recipe GLPR2d87e6bd267168
Crispy fried catfish served on toasted po'boy rolls and dressed with a tangy, herb-forward pickle remoulade. This New Orleans-inspired sandwich combines flaky fried fish with a zesty sauce made from mayonnaise, Creole mustard, sweet pickle relish, capers, and fresh parsley for a classic Louisiana flavor profile.
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Ingredients
1 cup mayonnaise
¼ cup minced celery
1 small shallot, minced
1 garlic clove, minced
2 tablespoons Creole mustard
2 tablespoons sweet pickle relish
2 tablespoons chopped drained capers
2 tablespoons chopped fresh flat-leaf parsley
Directions
In a medium mixing bowl, combine the mayonnaise, minced celery, shallot, garlic, Creole mustard, sweet pickle relish, capers, and parsley. Stir thoroughly until all ingredients are evenly distributed and the remoulade is well blended. Taste and adjust seasonings as desired. Set aside until ready to serve.
Comments
This is a direct hit for Charlotte: catfish is a Southern staple with solid availability at every major chain, and the remoulade uses pantry-standard ingredients you'll find at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger. At roughly $2 to $2.50 per serving for protein and sauce, it's an honest weeknight meal. The stated 40 minutes is realistic if you assume catfish is already thawed and bread is on hand; the remoulade comes together in five minutes and frying takes another ten. The dish reheats poorly (breaded catfish goes soft), so plan to serve it fresh the same night, but that's the nature of fried fish sandwiches, not a bug here.
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