Blackened Catfish Po’Boy Sandwich with Creole Slaw
A vibrant po’boy sandwich featuring blackened catfish and a crunchy Creole-spiced slaw, reflecting the riverfront’s fiery energy. This Southern American-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs catfish fillets, blackening seasoning, vegetable oil 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
- 4 fillets (5 oz each) catfish fillets
- 2 tbsp blackening seasoning
- 4 tbsp vegetable oil
- 1 large, cut into 4 portions French baguette
- 1/4 cup mayonnaise
- 1 tbsp Creole mustard
- 2 cups, shredded green cabbage
- 1 medium, shredded carrot
- 1/2 cup, thinly sliced red bell pepper
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Coat 4 catfish fillets (5 oz each) evenly with 2 tbsp blackening seasoning, pressing the spice blend into the fish.
- Step 2: Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook for 3-4 minutes per side until the exterior is dark and charred but not burnt, and the fish flakes easily.
- Step 3: In a bowl, whisk together 1/4 cup mayonnaise and 1 tbsp Creole mustard until smooth.
- Step 4: In a separate bowl, combine 2 cups shredded green cabbage, 1 medium shredded carrot, 1/2 cup thinly sliced red bell pepper, 2 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the slaw is evenly coated and slightly softened.
- Step 5: Slice 1 large French baguette into 4 equal portions and split each lengthwise without cutting all the way through.
- Step 6: Spread a generous tablespoon of the Creole mustard mayo onto each baguette portion. Layer on the blackened catfish fillet, then top with 1/2 cup of the Creole slaw.
- Step 7: Serve immediately while the fish is warm and the bread is slightly crusty.
Frequently asked questions
How long does Blackened Catfish Po’Boy Sandwich with Creole Slaw 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 Sandwich with Creole Slaw?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Blackened Catfish Po’Boy Sandwich with Creole Slaw?
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 Sandwich with Creole Slaw 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 Sandwich with Creole Slaw?
Southern American 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.
