Blackened Catfish Po’Boy with Remoulade Aioli
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 sandwich and wrap recipe, ready in about 25 minutes, pairs catfish fillets, blackening seasoning, olive oil 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
- 4 (6 oz each) catfish fillets
- 2 tbsp blackening seasoning
- 3 tbsp olive oil
- 4 French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp capers, chopped
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 8 romaine lettuce leaves
- 1 large tomato, sliced
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Slice 4 French rolls lengthwise without cutting all the way through. Spread 2 tbsp remoulade aioli inside each roll.
- Step 5: Layer 2 romaine lettuce leaves and 2-3 slices of tomato per sandwich, then top with the blackened catfish fillets.
- Step 6: Close sandwiches and serve immediately, enjoying the contrast of spicy fish and tangy aioli.
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). 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 with Remoulade Aioli?
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 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.
