Blackened Catfish Po'Boy with Creole Mayo

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy blackened catfish fillets served on a toasted French baguette with crisp lettuce, ripe tomato, and tangy Creole mayonnaise. This American-inspired Mardi Gras recipe, ready in about 25 minutes, pairs catfish fillets, paprika, cayenne pepper 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.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1 lb, cut into 4 portions catfish fillets
1 tbsp 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
2 tbsp olive oil
1, split lengthwise French baguette
1/2 cup mayonnaise
1 tbsp Creole mustard
1 tsp hot sauce
1 cup shredded lettuce
1 medium sliced tomato
1/4 cup pickle slices

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Instructions

Step 1: In a small bowl, combine 1 tbsp 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.
Step 2: Pat dry 1 lb catfish fillets and evenly coat both sides with the spice mixture.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the catfish fillets for 3-4 minutes per side until blackened and cooked through with a crispy crust.
Step 4: Meanwhile, toast 1 French baguette split lengthwise in a 375°F oven for 5 minutes until slightly crisp.
Step 5: Mix 1/2 cup mayonnaise, 1 tbsp Creole mustard, and 1 tsp hot sauce in a small bowl to make the Creole mayo.
Step 6: Spread the Creole mayo evenly on both sides of the toasted baguette. Layer with 1 cup shredded lettuce, 4-6 slices of tomato, the blackened catfish fillets, and 1/4 cup pickle slices.
Step 7: Close the sandwich, slice into portions, and serve immediately.