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Blackened Catfish Po Boy Recipe with Easy Spicy Remoulade Sauce

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A quick and easy blackened catfish po’ boy sandwich featuring a crispy, smoky crust and a creamy, spicy remoulade sauce. Perfect for busy weeknights or casual gatherings with bold Louisiana flavors.

Ingredients

Scale
  • 4 catfish fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or melted butter (for searing)
  • 1/2 cup mayonnaise (full-fat recommended)
  • 2 tablespoons Creole or Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 teaspoons hot sauce (like Tabasco)
  • 1 teaspoon smoked paprika
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 4 French rolls or hoagie buns, lightly toasted
  • 1 cup shredded iceberg lettuce
  • 2 medium tomatoes, sliced
  • Pickles (optional)

Instructions

  1. Prepare the blackening seasoning by combining smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, oregano, salt, and black pepper in a small bowl. Mix well.
  2. Pat the catfish fillets dry with paper towels. Rub each fillet generously on both sides with the blackening seasoning, pressing it in gently.
  3. Make the spicy remoulade sauce by whisking together mayonnaise, Creole mustard, lemon juice, hot sauce, smoked paprika, minced garlic, and Worcestershire sauce until smooth. Adjust salt and pepper to taste. Refrigerate until ready to serve.
  4. Slice the French rolls lengthwise without cutting all the way through. Toast them lightly in a toaster oven or under a broiler for 2-3 minutes until golden and crisp.
  5. Heat olive oil or melted butter in a cast iron skillet over medium-high heat until shimmering but not smoking (about 3 minutes). Add the catfish fillets without overcrowding the pan. Cook for 3-4 minutes per side until a dark, almost charred crust forms and the fish flakes easily.
  6. Spread a generous amount of spicy remoulade sauce on both halves of each toasted roll. Layer shredded lettuce, tomato slices, and pickles if using. Place the blackened catfish fillet on top, then close the sandwich and press lightly.
  7. Serve immediately while the catfish is warm and the bread is crisp.

Notes

Pat the catfish dry before seasoning to ensure a good blackened crust. Preheat the pan thoroughly and avoid flipping the fish too soon to prevent tearing. The remoulade sauce can be made ahead and tastes better after chilling. Keep cooked fillets warm in a 200°F oven if making multiple sandwiches. For gluten-free, use gluten-free buns; for dairy-free, substitute vegan mayo and use oil instead of butter.

Nutrition

Keywords: blackened catfish, po boy, spicy remoulade, sandwich, seafood, quick dinner, Louisiana cuisine, Cajun, Creole

Find it online: https://jodierecipes.com/blackened-catfish-po-boy-recipe-with-easy-spicy-remoulade-sauce/