Flavorful Blackened Catfish Po Boy Recipe Easy Homemade with Creamy Remoulade Sauce

Let me tell you, the sizzle of blackened catfish hitting a hot cast iron skillet is enough to make anyone’s mouth water. The smell of smoky Cajun spices mingling with the warm aroma of toasted French bread—honestly, it’s like a little piece of Louisiana right in your kitchen. The first time I made this flavorful blackened catfish po’ boy with creamy remoulade sauce, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my family would pile into my grandma’s kitchen, and the air was always thick with the scent of seafood and spices. This po’ boy recipe, inspired by those family gatherings, brings back that pure, nostalgic comfort. It’s dangerously easy to make, yet packed with bold flavors that make you feel like you’re sitting down at a bustling New Orleans deli.

My family couldn’t stop sneaking these po’ boys off the cooling rack (and I can’t really blame them). Whether it’s a lazy weekend lunch or a last-minute dinner that needs to impress, this blackened catfish po’ boy with creamy remoulade sauce is perfect for potlucks, sweet treats for your kids, or just brightening up your Pinterest cookie board with something savory. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting alike. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This blackened catfish po’ boy recipe isn’t just another sandwich—it’s a soulful experience packed with layers of flavor and texture that bring the South straight to your plate. Having tried my fair share of po’ boys, I can say with confidence this one stands out for all the right reasons.

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably have most of these in your pantry already.
• Perfect for Casual Gatherings: Great for backyard cookouts, game day, or a cozy dinner that feels special.
• Crowd-Pleaser: Kids and adults alike rave about the crispy, spicy catfish paired with creamy remoulade.
• Unbelievably Delicious: The crispy blackened crust contrasts beautifully with the soft bread and tangy sauce.

What makes this recipe different? It’s all about the balance—the perfectly blackened seasoning that isn’t overly spicy but deeply flavorful, and the creamy remoulade sauce that cuts through the heat with a zesty, garlicky punch. Plus, I like to press the French bread just right so it’s crusty on the outside but soft inside—trust me, it’s a game changer.

This isn’t just good food; it’s the kind that makes you close your eyes after the first bite and sigh happily. This blackened catfish po’ boy recipe brings comfort food to a new level—fast, flavorful, and full of heart. It’s the kind of meal that impresses guests without stress and turns simple ingredients into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh picks to keep things lively and authentic.

• For the Blackened Catfish:
  • 4 catfish fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons smoked paprika (adds smoky warmth)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter, melted (helps the seasoning stick)
  • Vegetable oil or olive oil for the skillet
• For the Creamy Remoulade Sauce:
  • ½ cup mayonnaise (I like Hellmann’s for creaminess)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional, for a little kick)
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped parsley
  • Salt and black pepper to taste
• For the Sandwich Assembly:
  • 4 French rolls or baguette pieces, about 6 inches each (look for crusty outside, soft inside)
  • Leafy lettuce (like Boston or butter lettuce)
  • 2 medium tomatoes, sliced
  • Pickles (optional, but adds great crunch)

If you want to switch things up, you can swap catfish with tilapia or even shrimp, and use dairy-free mayo for a vegan twist on the remoulade. For gluten-free, almond flour works well in the blackening spice mix when dusting fish.

Equipment Needed

• Cast iron skillet or heavy-bottomed frying pan (essential for that perfect blackened crust)
• Mixing bowls for seasoning and sauce
• Measuring spoons and cups for precision
• Chef’s knife and cutting board
• Spatula or fish turner (a thin, flexible one works best for delicate fish)
• Small whisk or fork (for mixing the remoulade sauce)
• Baking sheet or plate for resting the cooked fish

If you don’t have cast iron, a non-stick skillet can work, but you won’t get quite the same char—that’s the magic of cast iron! Also, keep your skillet well-seasoned to avoid sticking and to build flavor over time. For budget-friendly options, you can find decent cast iron pans at thrift stores or online marketplaces.

Preparation Method

1. Prepare the Blackening Spice Mix: In a small bowl, combine smoked paprika (2 tbsp), cayenne pepper (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), dried thyme (1 tsp), dried oregano (1 tsp), salt (1 tsp), and black pepper (½ tsp). Stir well to blend evenly. This spice mix is your flavor powerhouse, so don’t skimp!
2. Season the Catfish: Pat the catfish fillets dry with paper towels. Brush each fillet with melted butter (about ½ tbsp per fillet) to help the seasoning stick. Sprinkle the blackening spice mix generously on both sides, pressing lightly so it adheres. Let the fillets rest for 10 minutes at room temperature—this lets the spices soak in and the fish come closer to even cooking temperature.
3. Make the Creamy Remoulade Sauce: While the fish is resting, whisk together mayonnaise (½ cup), Dijon mustard (2 tbsp), ketchup (1 tbsp), lemon juice (1 tbsp), Worcestershire sauce (1 tsp), hot sauce (1 tsp, optional), minced garlic (1 small clove), and parsley (1 tbsp) in a bowl. Taste and add salt and pepper as needed. Cover and refrigerate until ready to serve.
4. Heat the Skillet: Place your cast iron skillet over medium-high heat. Add a thin layer of vegetable or olive oil, about 1 tablespoon. Let it heat until shimmering but not smoking—this usually takes about 3 minutes. You want it hot enough to sear but not burn the spices.
5. Cook the Catfish: Carefully place the fillets in the skillet. Cook for about 3-4 minutes per side (6-8 minutes total), flipping gently with a fish spatula. The exterior should be blackened and crispy, while the inside remains moist and flaky. If your fillets are thicker, add an extra minute per side and lower the heat slightly to avoid burning.
6. Toast the French Rolls: While the fish cooks, slice your French rolls lengthwise but not all the way through. Lightly toast them in a separate pan or under the broiler for 1-2 minutes until golden and crisp on the edges.
7. Assemble the Po’ Boys: Spread a generous layer of remoulade sauce on both sides of the toasted rolls. Layer with lettuce leaves, tomato slices, and pickles if using. Place the blackened catfish fillets on top, then add a final dollop of remoulade. Close the sandwich and press gently to bring it all together.
8. Serve Immediately: These po’ boys are best enjoyed fresh off the skillet. Serve with a side of crispy fries, coleslaw, or your favorite Cajun-style side dish.

Cooking Tips & Techniques

Getting that perfect blackened crust takes a bit of practice, but once you nail it, it’s pure magic. Here are some tips I’ve learned over many kitchen experiments:

• Don’t overcrowd the pan: Cook the catfish in batches if needed. Overcrowding traps steam and prevents that crisp crust.
• Use high heat but watch closely: The skillet needs to be hot enough to sear quickly, but spices can burn fast. Adjust the heat if you smell burning rather than the inviting smoky aroma.
• Patience is key: Resist the urge to flip the fish too early. Let it form a crust before turning to avoid sticking or breaking apart.
• Butter helps: Brushing the fish with melted butter before seasoning helps the spices stick and adds richness.
• Remoulade magic: Make the sauce ahead of time—it tastes even better after the flavors meld in the fridge for an hour or so.
• Press the bread lightly: Toasting bread just right means the sandwich holds up without getting soggy, especially with that creamy sauce.

I’ve burned more than a few fillets trying to rush the process, so trust me on patience here. Also, multitasking by prepping your sauce while the fish rests is a great way to save time.

Variations & Adaptations

This recipe is pretty flexible, so you can make it your own depending on dietary needs or flavor preferences.

• Spicy Variation: Add extra cayenne or a pinch of chipotle powder to the blackening mix for a smoky heat.
• Gluten-Free Version: Use gluten-free rolls or lettuce wraps instead of traditional French bread to keep it light and allergy-friendly.
• Seafood Swap: Tried this with shrimp and it was fantastic—just reduce cooking time to 2 minutes per side.
• Dairy-Free Remoulade: Swap mayo for vegan mayonnaise and use olive oil instead of butter for a dairy-free option.
• Seasonal Twist: In summer, add fresh cucumber slices and swap tomatoes for heirloom varieties for extra freshness.

Personally, I once tried adding pickled jalapeños to the sandwich and it gave an unexpected punch that my family loved. Feel free to play around and find your favorite combo!

Serving & Storage Suggestions

Serve these blackened catfish po’ boys hot for the best experience—the crisp crust and creamy sauce shine brightest fresh. If you need to hold them for a bit, wrap tightly in parchment paper to keep the bread from drying out.

Pair with classic Southern sides like potato salad, coleslaw, or crispy fries. A cold beer or an iced sweet tea rounds out the meal perfectly. For a lighter touch, a crisp green salad with a tangy vinaigrette works beautifully.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to keep the crust crispy; avoid microwaving as it tends to make the bread soggy. The remoulade sauce can be kept separately for up to a week and adds a fresh zip to sandwiches or even grilled veggies.

Flavors actually deepen after resting a bit, so if you have time, let the sauce sit in the fridge a few hours before serving.

Nutritional Information & Benefits

This flavorful blackened catfish po’ boy packs a solid nutritional punch. Catfish is a lean protein, low in calories but rich in omega-3 fatty acids, which are great for heart health. The blackening spices add flavor without extra calories or sodium overload.

The creamy remoulade sauce contains healthy fats from mayonnaise and olive oil (if you use it), and fresh lemon juice adds a vitamin C boost. Using fresh veggies like lettuce and tomatoes adds fiber and essential vitamins to keep things balanced.

This recipe is naturally gluten-free if you swap the rolls, and low-carb options are easy by using lettuce wraps. Just watch the spice level if you’re sensitive to heat, as cayenne can be adjusted.

From a wellness standpoint, it’s a satisfying meal that doesn’t feel heavy or greasy—just pure, wholesome comfort food that leaves you fueled and happy.

Conclusion

This flavorful blackened catfish po’ boy with creamy remoulade sauce is a recipe that’s truly worth trying. It’s quick, delicious, and hits all the right notes with its spicy crust, tender fish, and tangy sauce. Whether you’re feeding a crowd or craving a soul-soothing meal, this po’ boy delivers every single time.

Customize it to suit your tastes or dietary needs—there’s room here to make it your own special creation. I love this recipe because it brings a little piece of Louisiana into my kitchen and my heart, every time.

If you give it a go, drop a comment below with your twists or questions—I’d love to hear how it turns out for you! And hey, if you found this recipe helpful, share it with your fellow food lovers. Cooking should always be this fun and rewarding!

Happy cooking and enjoy every bite!

FAQs

Can I use a different type of fish for this po’ boy?

Absolutely! While catfish is traditional, tilapia, cod, or even shrimp work great. Just adjust cooking times accordingly.

How spicy is the blackening seasoning?

The spice level is moderate but can be dialed up or down by adjusting the cayenne pepper amount to suit your heat preference.

Can I make the remoulade sauce ahead of time?

Yes! It actually tastes better after sitting in the fridge for at least an hour, allowing the flavors to meld beautifully.

What’s the best bread for a po’ boy?

A French roll or baguette with a crusty exterior and soft interior is ideal. If unavailable, a sturdy hoagie roll works too.

How do I store leftovers to keep the sandwich fresh?

Store components separately if possible. Keep the fish and bread in airtight containers in the fridge and reheat fish gently in a skillet before assembling.

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