Blackened Catfish Po’Boy Sandwich with Creole Slaw

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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

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Instructions

1. Step 1: Coat 4 catfish fillets (5 oz each) evenly with 2 tbsp blackening seasoning, pressing the spice blend into the fish.
2. 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.
3. Step 3: In a bowl, whisk together 1/4 cup mayonnaise and 1 tbsp Creole mustard until smooth.
4. 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.
5. Step 5: Slice 1 large French baguette into 4 equal portions and split each lengthwise without cutting all the way through.
6. 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.
7. Step 7: Serve immediately while the fish is warm and the bread is slightly crusty.