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Blackened Catfish Po Boy Sandwich Recipe with Easy Tangy Remoulade

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A bold and satisfying sandwich featuring crispy, spicy blackened catfish with a tangy remoulade sauce on a soft baguette. Perfect for quick weeknight meals or casual gatherings.

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 based on heat preference)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or melted butter (for cooking)
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon capers, chopped
  • 2 teaspoons hot sauce (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • French baguette or hoagie rolls, sliced lengthwise
  • Shredded iceberg lettuce or crisp romaine
  • Tomato slices, ripe and firm
  • Pickles (optional)

Instructions

  1. Prepare the Blackening Spice Blend: In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper. Set aside. (5 minutes)
  2. Season the Catfish: Pat the catfish fillets dry with paper towels. Sprinkle the spice blend evenly over both sides of each fillet, pressing gently so it sticks well. (5 minutes)
  3. Make the Remoulade Sauce: In a medium bowl, whisk together mayonnaise, Dijon and whole-grain mustards, lemon juice, Worcestershire sauce, chopped capers, minced garlic, hot sauce (if using), salt, and pepper. Cover and refrigerate until ready to assemble. (10 minutes)
  4. Heat the Skillet: Place your cast iron or heavy skillet over medium-high heat. Add olive oil or melted butter and let it get shimmering but not smoking. (3 minutes)
  5. Cook the Catfish: Carefully place the fillets in the hot skillet. Cook without moving for about 3-4 minutes until the edges turn crisp and dark. Flip gently and cook the other side for another 3-4 minutes until fish flakes easily but remains moist. (7-8 minutes)
  6. Prepare the Bread: While the fish cooks, slice your baguette or rolls lengthwise, leaving a hinge. Toast lightly if desired. (5 minutes)
  7. Assemble the Po’ Boy: Spread a generous layer of remoulade on both sides of the bread. Layer shredded lettuce, tomato slices, and pickles if using. Place blackened catfish fillets on top. Close sandwich and press lightly. (5 minutes)
  8. Serve Immediately: Cut sandwich in half and serve with chips or fries and a cold drink.

Notes

Pat fish dry before seasoning to ensure a good sear. Use medium-high heat to avoid burning spices. Let remoulade chill to meld flavors. Toast bread lightly to prevent sogginess. For gluten-free, use almond flour in spice blend and gluten-free bread.

Nutrition

Keywords: blackened catfish, po boy sandwich, remoulade sauce, seafood sandwich, Southern recipe, quick dinner, spicy fish sandwich

Find it online: https://tempotaste.com/blackened-catfish-po-boy-sandwich-recipe-with-easy-tangy-remoulade/