Blackened Catfish Po’Boy with Remoulade Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy blackened catfish fillet served in a crusty French roll with crisp lettuce, tomato, and a tangy remoulade aioli for a classic New Orleans sandwich experience. This creole-inspired sandwiches & wraps ready in about 25 minutes blends (6 oz each) catfish fillets, blackening seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 10 min Serves 4 Creole cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat a large cast iron skillet over medium-high heat. Pat dry 4 catfish fillets and evenly coat both sides with 2 tbsp blackening seasoning.
  2. Step 2: Add 3 tbsp olive oil to the hot skillet and place catfish fillets in the pan. Cook for 4 minutes per side until the exterior is deeply browned and fish flakes easily.
  3. Step 3: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1/2 tsp paprika. Mix thoroughly to create the remoulade aioli.
  4. Step 4: Slice 4 French rolls lengthwise without cutting all the way through. Spread 2 tbsp remoulade aioli inside each roll.
  5. Step 5: Layer 2 romaine lettuce leaves and 2-3 slices of tomato per sandwich, then top with the blackened catfish fillets.
  6. Step 6: Close sandwiches and serve immediately, enjoying the contrast of spicy fish and tangy aioli.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Blackened Catfish Po’Boy with Remoulade Aioli take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Blackened Catfish Po’Boy with Remoulade Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Blackened Catfish Po’Boy with Remoulade Aioli?

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 Remoulade Aioli 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 Remoulade Aioli?

Creole 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.

Related recipes