Spicy, pan-seared catfish fillets with a kick of Cajun seasoning, tucked into a crusty French baguette with tangy remoulade sauce, crisp lettuce, and juicy tomatoes. A New Orleans classic that brings the bayou to your kitchen.
Prep20 min
Cook15 min
Servings4
Serving size: 1 po'boy
934cal
27gprotein
45gcarbs
72g
Ingredients
1 cup Mayonnaise (For the remoulade sauce)
2 tbsp Creole Mustard (Spicy brown mustard can be substituted)
2 tbsp Dill Pickles (Finely chopped)
1 tbsp Capers (Chopped)
1 tsp Hot Sauce (Such as Tabasco or Crystal)
1 tsp Worcestershire Sauce
1 clove Garlic (Minced)
1 tbsp Lemon Juice (Freshly squeezed)
2.5 tbsp Paprika (2 tbsp for seasoning, 0.5 tsp for remoulade)
Perfectly spiced blackened catfish po'boy, a quick and energy-giving lunch that's super satisfying!
This cajun_creole dish is perfect for lunch. With 933.85 calories and 27.22g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Garlic Powder (For the blackening spice mix)
1 tbsp Onion Powder (For the blackening spice mix)
1 tsp Dried Thyme (For the blackening spice mix)
1 tsp Dried Oregano (For the blackening spice mix)
1 tsp Cayenne Pepper (Adjust to taste)
1.25 tsp Salt (1 tsp for seasoning, 0.25 tsp for remoulade)
1.25 tsp Black Pepper (Freshly ground; 1 tsp for seasoning, 0.25 tsp for remoulade)
4 piece Catfish Fillets (About 6 oz or 170g each, skinless)
4 tbsp Unsalted Butter
2 tbsp Vegetable Oil (Or another high smoke point oil)
1 piece French Baguette (Large, cut into four 6-inch sections)
2 cup Iceberg Lettuce (Shredded)
2 piece Tomato (Medium, sliced)
Instructions
1
Prepare the Remoulade Sauce
In a medium bowl, whisk together the mayonnaise, Creole mustard, chopped pickles, capers, hot sauce, Worcestershire sauce, minced garlic, lemon juice, 0.5 tsp paprika, 0.25 tsp salt, and 0.25 tsp black pepper.
Mix until thoroughly combined.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This can be done up to 3 days in advance.
2
Create the Blackening Spice Mix
In a shallow dish or plate, combine 2 tbsp paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, 1 tsp salt, and 1 tsp black pepper.
Stir with a fork until the spices are evenly distributed.
3
Season the Catfish
Pat the catfish fillets completely dry with paper towels. This is crucial for getting a good crust.
Dredge each fillet in the spice mixture, pressing gently to ensure a thick, even coating on all sides.
4
Cook the Catfish
Place a large cast-iron skillet over medium-high heat. Open windows and turn on your exhaust fan, as this process will create smoke.
Add the butter and vegetable oil to the skillet. Heat until the butter is fully melted and begins to bubble.
Carefully place two catfish fillets in the hot skillet, ensuring they don't touch. Cook for 3-4 minutes per side, until a dark, crisp crust forms and the fish is opaque and cooked through (internal temperature of 145°F or 63°C).
Remove the cooked fish to a clean plate and tent with foil to keep warm. Repeat with the remaining two fillets, adding more butter/oil if the pan is dry.
5
Assemble the Po'boys
Slice the baguette sections horizontally, leaving a hinge on one side so they open like a book.
Optional: Lightly toast the inside of the bread in the skillet for 30-60 seconds for extra texture.
Generously spread the chilled remoulade sauce on the inside of both halves of the bread.
Layer shredded lettuce and tomato slices on the bottom half.
Place a warm blackened catfish fillet on top of the vegetables.
Close the sandwich, press gently, and serve immediately with extra hot sauce on the side.
