Blackened Catfish Po'boy
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Remoulade Sauce
- b.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.
- c.Mix until thoroughly combined.
- d.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
Step 2
- a.Create the Blackening Spice Mix
- b.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.
- c.Stir with a fork until the spices are evenly distributed.
- 3
Step 3
- a.Season the Catfish
- b.Pat the catfish fillets completely dry with paper towels. This is crucial for getting a good crust.
- c.Dredge each fillet in the spice mixture, pressing gently to ensure a thick, even coating on all sides.
- 4
Step 4
- a.Cook the Catfish
- b.Place a large cast-iron skillet over medium-high heat. Open windows and turn on your exhaust fan, as this process will create smoke.
- c.Add the butter and vegetable oil to the skillet. Heat until the butter is fully melted and begins to bubble.
- d.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).
- e.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
Step 5
- a.Assemble the Po'boys
- b.Slice the baguette sections horizontally, leaving a hinge on one side so they open like a book.
- c.Optional: Lightly toast the inside of the bread in the skillet for 30-60 seconds for extra texture.
- d.Generously spread the chilled remoulade sauce on the inside of both halves of the bread.
- e.Layer shredded lettuce and tomato slices on the bottom half.
- f.Place a warm blackened catfish fillet on top of the vegetables.
- g.Close the sandwich, press gently, and serve immediately with extra hot sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast-iron skillet for the best possible crust on the fish.
- 2Ensure your kitchen is well-ventilated! The blackening process creates a significant amount of smoke.
- 3Do not overcrowd the pan. Cook the catfish in batches to ensure each fillet gets a proper sear.
- 4The remoulade sauce tastes even better if made a day ahead, allowing the flavors to fully develop.
- 5Patting the catfish fillets completely dry is essential for the spice mix to adhere and for achieving a crispy exterior.
- 6For an authentic po'boy, use a crusty French baguette with a soft, airy interior. This texture combination is key.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with shrimp, chicken tenders, or other firm white fish like tilapia or cod.
Vegetarian OptionVegetarian Option
For a vegetarian po'boy, use thick slices of firm tofu or large portobello mushroom caps, seasoned and cooked with the same blackening method.
Spice Level AdjustmentSpice Level Adjustment
Control the heat by adjusting the amount of cayenne pepper in the spice mix. For a milder sandwich, reduce or omit it entirely.
Sauce VariationSauce Variation
If you're not a fan of remoulade, a spicy mayonnaise, tartar sauce, or a simple lemon-dill aioli are also delicious alternatives.
Why this is on our healthy list.
Excellent Source of Lean Protein
Catfish is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
Rich in Omega-3 Fatty Acids
This dish provides beneficial omega-3 fatty acids from the catfish, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Metabolism-Boosting Spices
The cayenne pepper in the blackening spice contains capsaicin, a compound that can provide a temporary boost to your metabolism and may aid in fat burning.
Frequently asked questions
A single Blackened Catfish Po'boy contains approximately 800-950 calories, depending on the size of the baguette and the amount of remoulade sauce used. The majority of calories come from the bread and the mayonnaise-based sauce.