Blackened Catfish PoBoy Sandwich Recipe with Easy Creamy Remoulade

“You ever get stuck in traffic and suddenly crave something spicy and crispy that just hits all the right spots?” That’s exactly what happened to me last Thursday evening on my way back from the farmer’s market. I was running late, hungry, and the thought of a regular sandwich just didn’t cut it. So, with a quick stop at the local seafood counter, I grabbed some fresh catfish and decided to take a chance on a blackened catfish po’boy sandwich. Honestly, I wasn’t expecting much—just a quick, spicy fix. But the way the smoky, peppery crust hugged the tender fish, paired with a creamy, tangy remoulade that I whipped up on the spot, blew me away.

Now, I know po’boys aren’t exactly rare, but this version? It’s got personality. I mean, the first bite had me closing my eyes and thinking, “Yep, I’m making this a regular thing.” Maybe you’ve been there—stuck, hungry, improvising with whatever’s in your kitchen and ending up with something surprisingly fantastic. That cracked bowl of remoulade I mixed while juggling grocery bags and a barking dog? Totally worth it.

This flavorful blackened catfish po’boy sandwich with creamy remoulade stuck with me because it’s not just a meal; it’s a celebration of textures and bold flavors that come together with minimal fuss. It’s spicy, creamy, crispy, and oh-so-satisfying. Let me tell you, once you try this, you’ll find yourself craving it on chilly evenings or lazy weekends alike.

Why You’ll Love This Recipe

After a handful of trials (and a few burnt attempts—yes, I’m looking at you, too-hot skillet), I nailed a recipe that’s both approachable and downright delicious. Here’s why this blackened catfish po’boy sandwich with creamy remoulade deserves a spot in your recipe box:

• Quick & Easy: From prep to plate in under 30 minutes—ideal when time’s tight but flavor is non-negotiable.
• Simple Ingredients: No chasing down obscure spices or fancy sauces; your pantry probably has most of what you need.
• Perfect for Casual Gatherings: Whether it’s a weekend family lunch or a laid-back dinner with friends, this sandwich is a crowd-pleaser.
• Crowd-Pleaser: The balance of smoky, spicy blackened fish with the cool, creamy remoulade scores high with kids and adults alike.
• Unbelievably Delicious: The crispy, seasoned crust against soft fish flakes and a tangy sauce? Yeah, it’s a flavor party you won’t forget.

This recipe stands apart because of the perfectly seasoned blackening spice blend that crisps up just right without overpowering the catfish. Plus, the creamy remoulade is a game-changer—rich but bright, with a subtle kick that ties everything together. It’s a sandwich that’s bold but balanced, simple yet impressive. Honestly, this isn’t just another po’boy; it’s my go-to comfort food with a little extra jazz.

What Ingredients You Will Need

This recipe calls for straightforward, wholesome ingredients that combine to create a bold flavor and satisfying texture without any fuss. Most items are pantry staples or easy to find at your local market.

• For the Blackened Catfish:
  • 4 catfish fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons paprika (smoked paprika if available for extra depth)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon salt
  • 2 tablespoons olive oil or melted butter (for searing)
• For the Creamy Remoulade:
  • ½ cup mayonnaise (I like Duke’s brand for its tangy richness)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish (optional but recommended)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon hot sauce (Tabasco works well)
  • 1 tablespoon capers, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
• For Assembling the Po’Boy:
  • 4 hoagie rolls or French bread baguettes, split lengthwise
  • Shredded iceberg lettuce or leaf lettuce
  • Thinly sliced tomatoes
  • Pickles (optional but adds a nice crunch)
  • Butter (for toasting the bread)

Substitution tips: If you want a lighter remoulade, swap half the mayo for Greek yogurt. For a gluten-free sandwich, use gluten-free rolls or lettuce wraps. Fresh herbs like tarragon can replace parsley for a different twist. The key is fresh, quality catfish fillets—look for firm, fresh fish with no fishy smell.

Equipment Needed

• Cast-iron skillet or heavy-bottomed frying pan (essential for that perfect blackened crust)
• Mixing bowl (for the remoulade sauce)
• Measuring spoons and cups
• Sharp knife and cutting board (for prepping veggies and fillets)
• Spatula or fish turner
• Toaster or oven (for toasting the rolls)

If you don’t have a cast-iron skillet, a stainless steel pan works too, but be ready to watch the heat carefully to avoid burning. I’ve tried using nonstick pans, but they don’t get quite hot enough for the signature crust. Also, a food processor isn’t necessary for the remoulade; a whisk and some elbow grease are all you need.

Preparation Method

1. Mix the Blackening Spice: In a small bowl, combine paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, and salt. Stir well to blend the spices evenly. This blend will give your catfish that signature smoky, spicy flavor. (Prep time: 5 minutes)
2. Prepare the Catfish: Pat the catfish fillets dry with paper towels to remove excess moisture—this helps the spice stick better and creates a crispier crust. Sprinkle the blackening spice generously on both sides of each fillet, pressing gently so it adheres well. Set aside while you prepare the remoulade. (Prep time: 5 minutes)
3. Make the Creamy Remoulade: In a mixing bowl, combine mayonnaise, Dijon mustard, horseradish, lemon juice, hot sauce, capers, parsley, and minced garlic. Whisk until smooth and creamy. Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. Cover and refrigerate until ready to assemble. (Prep time: 10 minutes)
4. Toast the Rolls: Butter the inside of each hoagie roll lightly. Toast them in a skillet or under a broiler until golden and crisp. This step adds a lovely crunch and prevents sogginess once the remoulade and fish go in. (Prep time: 5 minutes)
5. Cook the Blackened Catfish: Heat the cast-iron skillet over medium-high heat until very hot (about 3-4 minutes). Add the olive oil or melted butter and swirl to coat the pan. Carefully place the fillets in the skillet. Cook for 3-4 minutes per side, depending on thickness, until the crust is dark and the fish flakes easily with a fork. Avoid moving the fillets too soon to develop that crust—patience pays off here! (Cook time: 8-10 minutes)
6. Assemble the Po’Boys: Spread a generous layer of remoulade on the toasted rolls. Add a bed of shredded lettuce, then place the blackened catfish fillet on top. Finish with tomato slices and pickles if using. Close the sandwich and give it a gentle press. (Assembly time: 5 minutes)
7. Serve Immediately: These sandwiches are best enjoyed fresh and warm for the perfect contrast of flavors and textures. Grab some napkins—you’ll want them!

Pro tip: If you find your skillet smoking excessively, reduce the heat slightly. The spice blend can burn quickly, so watch the color of the crust closely—it should be deep and dark but not blackened to charcoal.

Cooking Tips & Techniques

Cooking blackened catfish is all about heat control and timing. I learned the hard way that too high heat burns the spices, and too low heat won’t give that crust we’re after. Medium-high heat and patience make all the difference.

Use a cast-iron skillet if you can. It retains heat evenly and gives that signature sear. Remember to dry your fish well before seasoning—moisture is the enemy of crispiness.

The remoulade can be made ahead and tastes even better after a few hours as the flavors marry. Just keep it chilled and stir before using.

Don’t overload the sandwich with too many veggies—lettuce and tomato are enough to keep it fresh without overshadowing the blackened fish.

When flipping the fish, use a thin, wide spatula and be gentle—catfish is delicate and can flake apart if handled roughly.

Variations & Adaptations

• Spicy Twist: Add minced jalapeño or a dash of cayenne to the remoulade for an extra kick.
• Gluten-Free Option: Swap the hoagie roll for gluten-free bread or large lettuce leaves for a lighter, gluten-free po’boy.
• Grilled Version: Instead of pan-searing, grill the seasoned catfish fillets over medium heat for a smoky char. Just brush with oil to prevent sticking.
• Seafood Swap: Use shrimp or firm white fish like tilapia for a different take on the blackened po’boy.
• Dairy-Free Remoulade: Use vegan mayonnaise and skip horseradish if sensitive to spice.

Once, I tried adding pickled okra to the sandwich—unexpected but fantastic! It gave a tangy crunch that paired beautifully with the creamy sauce.

Serving & Storage Suggestions

Serve these sandwiches warm for the best experience. Pair with crispy kettle chips, coleslaw, or a simple green salad to balance the richness.

Leftover blackened catfish can be stored in an airtight container in the refrigerator for up to 2 days but is best reheated gently in a skillet to keep the crust crispy. The remoulade can be refrigerated separately for up to a week.

To reheat, warm the fish over medium heat for a few minutes on each side. Avoid microwaving—it tends to make the crust soggy. Toast the bread fresh before assembling again.

Flavors meld nicely if you prep the remoulade in advance, making this an easy make-ahead meal. Just assemble the sandwich at serving time to keep the bread crisp.

Nutritional Information & Benefits

This blackened catfish po’boy sandwich packs a flavorful punch without excess calories or fat. Catfish is a lean protein, rich in omega-3 fatty acids, which support heart and brain health. The remoulade uses mayonnaise and horseradish, adding richness with some vitamin C and antioxidants.

Using fresh veggies adds fiber and vitamins, while the seasoning mix contains herbs like thyme and oregano, known for their antioxidant properties. For those watching carbs, swapping the roll for lettuce wraps cuts down on starch.

Allergy note: this recipe contains fish and eggs (in mayonnaise). Gluten-containing bread can be swapped for gluten-free alternatives as needed.

From a wellness standpoint, this sandwich feels indulgent but is balanced enough to fit into a variety of eating plans, especially when paired with fresh sides.

Conclusion

If you’re looking for a sandwich that’s packed with flavor, texture, and just the right amount of heat, this blackened catfish po’boy with creamy remoulade is a winner. It’s approachable, quick, and reliably delicious—perfect for those nights when you want something special without fuss.

Feel free to tweak the spice levels or swap ingredients to suit your taste. I love how adaptable this recipe is, and honestly, it’s become my go-to for impressing friends with minimal effort.

Give it a try, and don’t forget to let me know how you made it your own! Sharing your twists and tweaks makes this even more fun. Happy cooking and even happier eating!

FAQs

What type of catfish is best for this po’boy?

Fresh, mild-flavored catfish fillets work best. Look for firm, fresh fillets without skin or bones.

Can I make the remoulade ahead of time?

Absolutely! The flavors develop nicely after a few hours in the fridge. Just stir before serving.

How spicy is the blackening seasoning?

The seasoning has a moderate heat level from cayenne, but you can adjust it up or down depending on your preference.

What if I don’t have a cast-iron skillet?

A heavy-bottomed stainless steel pan will work, but watch the heat closely to avoid burning the spices.

Can I freeze leftover catfish for later?

It’s best eaten fresh, but you can freeze cooked catfish for up to a month. Reheat gently to maintain texture.

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