Bass Po’ Boy with Cajun Remoulade

Crispy fried bass fillets nestled in a soft baguette with lettuce, tomato, and a zesty Cajun remoulade. This recipe brings the flavors of the rich Southern fishing culture to life, with the flaky, mild fish complemented by the bold, tangy sauce. It’s a portable feast that celebrates the culinary traditions of fishing communities across the South.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Ingredients

  • 4 bass fillets
  • 1 cup flour
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • 1 baguette
  • 1 cup shredded lettuce (garden or locally grown)
  • 1 tomato, sliced (garden or locally grown)
  • 1/4 cup mayonnaise
  • 1 tablespoon hot sauce

Instructions

  1. Season bass fillets with Cajun seasoning, salt, and pepper. Dredge in flour.
  2. Pan-fry fillets in hot oil until golden and crispy. Set aside.
  3. Mix mayonnaise and hot sauce to make the remoulade.
  4. Assemble po’ boy with baguette, bass, lettuce, tomato, and remoulade. Serve immediately.
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