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Blackened Catfish PoBoy Sandwich Recipe with Easy Creamy Remoulade

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A spicy and crispy blackened catfish sandwich paired with a creamy, tangy remoulade sauce, perfect for quick and flavorful meals.

Ingredients

Scale
  • 4 catfish fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons paprika (smoked paprika if available)
  • 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)
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish (optional)
  • 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
  • 4 hoagie rolls or French bread baguettes, split lengthwise
  • Shredded iceberg lettuce or leaf lettuce
  • Thinly sliced tomatoes
  • Pickles (optional)
  • Butter (for toasting the bread)

Instructions

  1. Mix the blackening spice: Combine paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, and salt in a small bowl.
  2. Prepare the catfish: Pat fillets dry and sprinkle blackening spice generously on both sides, pressing gently.
  3. Make the creamy remoulade: Whisk together mayonnaise, Dijon mustard, horseradish, lemon juice, hot sauce, capers, parsley, and minced garlic. Season with salt and pepper. Refrigerate until ready to use.
  4. Toast the rolls: Butter the inside of each roll and toast in a skillet or under a broiler until golden and crisp.
  5. Cook the blackened catfish: Heat a cast-iron skillet over medium-high heat, add olive oil or butter, and cook fillets 3-4 minutes per side until crust forms and fish flakes easily.
  6. Assemble the po’boys: Spread remoulade on toasted rolls, add shredded lettuce, place catfish fillet on top, then add tomato slices and pickles if desired. Close sandwich and press gently.
  7. Serve immediately while warm.

Notes

Use a cast-iron skillet for best crust. Dry fish well before seasoning. Adjust cayenne pepper to control spice level. Remoulade can be made ahead and tastes better after chilling. For gluten-free option, use gluten-free rolls or lettuce wraps. Avoid microwaving leftovers to keep crust crispy.

Nutrition

Keywords: blackened catfish, po'boy sandwich, remoulade, spicy sandwich, seafood sandwich, quick dinner, easy recipe

Find it online: https://wigglebite.com/blackened-catfish-poboy-sandwich-recipe-with-easy-creamy-remoulade/