Blackened Catfish Po'boy Sandwich with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A spicy blackened catfish fillet tucked inside a toasted French roll, topped with crisp lettuce, tomato, and a zesty remoulade sauce. This Caribbean-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 catfish fillets
• 2 tbsp olive oil
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 4 French sandwich rolls
• 1 cup shredded iceberg lettuce
• 1 medium sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 clove minced garlic
• 1 tbsp chopped fresh parsley

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Instructions

1. Step 1: In a small bowl, combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice mix. Rub 1 lb catfish fillets evenly with 2 tbsp olive oil, then coat both sides with the spice mixture.
2. Step 2: Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes. Add the catfish fillets and cook for 3-4 minutes per side until blackened and cooked through with a crispy crust.
3. Step 3: Meanwhile, in a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp chopped fresh parsley until smooth to make the remoulade sauce.
4. Step 4: Slice 4 French sandwich rolls lengthwise and toast them lightly. Spread about 2 tbsp remoulade sauce on each roll bottom half. Layer 1 catfish fillet, 1/4 cup shredded iceberg lettuce, and 2-3 slices of tomato on each. Top with the roll tops and serve immediately.