Cajun-Spiced Blackened Catfish Po’Boy Sandwich

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic New Orleans po’boy sandwich featuring blackened catfish fillets seasoned with bold Cajun spices, served on a crusty French baguette with crisp lettuce and tangy remoulade. This creole-inspired sandwiches & wraps ready in about 30 minutes pairs (6 oz each) catfish fillets, cajun seasoning, 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.

Prep: 15 min Cook: 15 min Serves 4 Creole cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp Cajun seasoning, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Rub the spice mixture evenly over 4 catfish fillets.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side until blackened and cooked through with crispy edges.
  3. Step 3: Meanwhile, slice 1 large French baguette lengthwise but not all the way through. In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, and 1 tsp hot sauce to make remoulade sauce.
  4. Step 4: Spread the remoulade evenly on both sides of the baguette. Layer with 1 cup shredded iceberg lettuce, cooked blackened catfish fillets, 1 medium sliced tomato, and 1/4 cup sliced pickles.
  5. Step 5: Close the sandwich and cut into four portions. Serve immediately while warm and crisp.

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Frequently asked questions

How long does Cajun-Spiced Blackened Catfish Po’Boy Sandwich take to make?

Total time is about 30 minutes (15 min prep + 15 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 Cajun-Spiced Blackened Catfish Po’Boy Sandwich?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Cajun-Spiced Blackened Catfish Po’Boy Sandwich?

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 Cajun-Spiced Blackened Catfish Po’Boy Sandwich 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 Cajun-Spiced Blackened Catfish Po’Boy Sandwich?

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.

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