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

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A quick and easy blackened catfish po’ boy sandwich featuring a crispy, smoky crust and creamy remoulade sauce, perfect for casual gatherings and family meals.

Ingredients

Scale
  • 4 catfish fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons smoked paprika
  • 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
  • Vegetable oil or olive oil for the skillet
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped parsley
  • Salt and black pepper to taste
  • 4 French rolls or baguette pieces, about 6 inches each
  • Leafy lettuce (like Boston or butter lettuce)
  • 2 medium tomatoes, sliced
  • Pickles (optional)

Instructions

  1. Prepare the Blackening Spice Mix by combining smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl.
  2. Pat the catfish fillets dry with paper towels. Brush each fillet with melted butter and sprinkle the blackening spice mix generously on both sides. Let rest for 10 minutes at room temperature.
  3. Make the creamy remoulade sauce by whisking together mayonnaise, Dijon mustard, ketchup, lemon juice, Worcestershire sauce, hot sauce (if using), minced garlic, and parsley. Season with salt and pepper. Refrigerate until ready to serve.
  4. Heat a cast iron skillet over medium-high heat and add about 1 tablespoon of vegetable or olive oil. Heat until shimmering but not smoking.
  5. Cook the catfish fillets in the skillet for 3-4 minutes per side until blackened and crispy on the outside and flaky inside. Adjust time for thicker fillets.
  6. Slice the French rolls lengthwise without cutting all the way through. Lightly toast them in a pan or under the broiler for 1-2 minutes until golden and crisp.
  7. Assemble the po’ boys by spreading remoulade sauce on both sides of the toasted rolls. Layer with lettuce, tomato slices, and pickles if using. Add the blackened catfish fillets and a final dollop of remoulade. Close the sandwich and press gently.
  8. Serve immediately with your choice of sides.

Notes

Do not overcrowd the pan to ensure a crispy crust. Use high heat but watch closely to avoid burning spices. Brush fish with melted butter before seasoning for better flavor and adherence. Make remoulade sauce ahead for better flavor. Toast bread lightly to prevent sogginess. For gluten-free, use gluten-free rolls or lettuce wraps. For dairy-free, use vegan mayo and olive oil instead of butter.

Nutrition

Keywords: blackened catfish, po boy, remoulade sauce, Cajun, sandwich, seafood, quick dinner, family meal

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