Blackened Catfish Po’Boy with Cajun Remoulade
A southern sandwich featuring blackened catfish fillets nestled in a toasted French roll with a tangy Cajun remoulade and crisp lettuce. This southern-inspired sandwiches & wraps ready in about 25 minutes pairs cut into 4 portions catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 4 portions catfish fillets
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1, minced garlic clove
- 2 tbsp, finely chopped scallions
- 4 romaine lettuce leaves
- 1 medium, sliced tomato
Instructions
- Step 1: In a small bowl, mix 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice. Pat dry 1 lb catfish fillets and coat evenly on both sides with the spice blend.
- Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 3-4 minutes per side until the exterior is charred and fish flakes easily with a fork.
- Step 3: Meanwhile, in a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 minced garlic clove, and 2 tbsp finely chopped scallions. Stir until smooth and set aside.
- Step 4: Slice 4 French rolls lengthwise and toast lightly until golden and warm. Spread 2 tbsp of the Cajun remoulade on each roll bottom.
- Step 5: Layer each roll with a cooked catfish fillet, 1 leaf of romaine lettuce, and 2-3 slices of tomato. Close the sandwich and serve immediately while warm.
Frequently asked questions
How long does Blackened Catfish Po’Boy with Cajun Remoulade take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blackened Catfish Po’Boy with Cajun Remoulade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paprika from drying out.
Can I substitute ingredients in Blackened Catfish Po’Boy with Cajun Remoulade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blackened Catfish Po’Boy with Cajun Remoulade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blackened Catfish Po’Boy with Cajun Remoulade?
Southern sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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