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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.
Prepare the Remoulade Sauce
Create the Blackening Spice Mix
Season the Catfish
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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.
This cajun_creole recipe takes 35 minutes to prepare and yields 4 servings. At 933.85 calories per serving with 27.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Catfish
Assemble the Po'boys
This recipe works wonderfully with shrimp, chicken tenders, or other firm white fish like tilapia or cod.
For a vegetarian po'boy, use thick slices of firm tofu or large portobello mushroom caps, seasoned and cooked with the same blackening method.
Control the heat by adjusting the amount of cayenne pepper in the spice mix. For a milder sandwich, reduce or omit it entirely.
If you're not a fan of remoulade, a spicy mayonnaise, tartar sauce, or a simple lemon-dill aioli are also delicious alternatives.
Catfish is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
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.
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.
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.
While delicious, it's an indulgent meal. The catfish itself is a great source of lean protein and omega-3 fatty acids. However, the sandwich is high in calories, fat, and sodium due to the remoulade sauce and bread. It's best enjoyed as an occasional treat.
Authentic New Orleans po'boys use a specific type of French bread that is crusty on the outside and very light and fluffy on the inside. If you can't find that, a fresh, high-quality French baguette is the next best choice.
Absolutely! The remoulade sauce is actually better when made at least a few hours, or even a day, in advance. This gives the flavors time to meld together for a more delicious sauce.
The term 'blackened' refers to the cooking method, not the fish being burnt. The fish is coated in a specific spice blend and seared in a very hot, cast-iron skillet. The milk solids in the butter and the spices char, creating a dark, flavorful, and crispy crust.
Blackening will always produce smoke. To manage it, ensure your kitchen is well-ventilated by opening windows and using a strong exhaust fan. Using a mix of butter and a high-smoke-point oil (like vegetable, canola, or avocado oil) also helps.