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Crispy Blackened Catfish Po Boy

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A quick and easy homemade sandwich featuring crispy blackened catfish with a creamy, tangy remoulade on soft French rolls. Perfect for casual gatherings and busy weeknights.

Ingredients

Scale
  • 4 catfish fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons paprika (smoked paprika adds nice depth)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or clarified butter for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons lemon juice, freshly squeezed
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon hot sauce (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • 4 soft French rolls or hoagie buns
  • Shredded iceberg lettuce
  • Thinly sliced tomatoes
  • Pickles (optional)

Instructions

  1. Prepare the blackening seasoning by mixing paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper in a small bowl.
  2. Pat catfish fillets dry with paper towels. Generously coat both sides with the blackening seasoning and let rest at room temperature for 10 minutes.
  3. Make the remoulade sauce by whisking together mayonnaise, Dijon mustard, lemon juice, capers, parsley, hot sauce (if using), minced garlic, salt, and pepper. Refrigerate until ready to use.
  4. Heat a skillet over medium-high heat and add vegetable oil or clarified butter. Heat until shimmering but not smoking.
  5. Cook the catfish fillets in the skillet for 3-4 minutes per side until a dark crust forms and the fish flakes easily but remains moist inside. Cook in batches if necessary.
  6. Slice the French rolls lengthwise, keeping them hinged. Optionally toast lightly in a dry pan or under the broiler.
  7. Spread remoulade on both sides of each roll. Layer shredded lettuce, sliced tomatoes, and pickles if using. Add the crispy blackened catfish fillets inside.
  8. Press gently to combine and serve immediately with desired sides.

Notes

Use medium-high heat to get a crispy crust without burning spices. Pat fish dry before seasoning. Rest fish for 10 minutes after seasoning. Toast rolls lightly to prevent sogginess. Remoulade can be thinned with water or lemon juice if too thick. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free, use vegan mayo and dairy-free mustard.

Nutrition

Keywords: blackened catfish, po boy, sandwich, crispy fish, remoulade, quick dinner, easy recipe, Southern cuisine

Find it online: https://yumnode.com/crispy-blackened-catfish-po-boy-recipe-perfect-for-easy-homemade-sandwiches/