Blackened Catfish Po'boy with Cajun Remoulade
This sandwich features tender catfish fillets blackened with Cajun spices, served on a toasted French roll with a zesty remoulade sauce, inspired by Southern flavors. This southern-inspired sandwiches & wraps ready in about 30 minutes pairs skinless catfish fillets, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, skinless catfish fillets
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 4 French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp prepared horseradish
- 1 tsp hot sauce
- 1 tbsp lemon juice
- 8 pickle slices
- 1 cup shredded lettuce
- 1 medium tomato, sliced tomato slices
Instructions
- Step 1: Pat dry 1 lb catfish fillets and evenly coat both sides with 2 tbsp Cajun seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook for 3-4 minutes per side until blackened and cooked through, with a crispy exterior and opaque center.
- Step 2: While the fish cooks, prepare the remoulade by combining 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, and 1 tbsp lemon juice in a small bowl. Stir until smooth and refrigerate.
- Step 3: Split 4 French rolls lengthwise and toast cut sides in a 350°F oven for 5 minutes until slightly crisp. Spread each roll with 2 tbsp of the remoulade sauce.
- Step 4: Assemble each sandwich by layering one catfish fillet, 2 pickle slices, 1/4 cup shredded lettuce, and 2 tomato slices inside each roll. Serve immediately while warm and enjoy the balance of spicy, tangy, and fresh flavors.
Frequently asked questions
How long does Blackened Catfish Po'boy with Cajun Remoulade take to make?
Total time is about 30 minutes (15 min prep + 15 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 skinless catfish fillets 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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