Blackened Catfish Po'Boys with Quick Rémoulade Slaw

Steps

1. Step 1

   In a large bowl, whisk together the mayonnaise, mustard, ketchup, relish, lemon juice, hot sauce, grated garlic and 1/2 tsp smoked paprika. Scoop out 1/3 cup of this rémoulade into a small bowl and set it aside for spreading on the rolls.

   5 min

   • 3/4 cup mayonnaise
   • 2 tbsp Creole or whole-grain mustard
   • 1 tbsp ketchup
   • 1 tbsp dill pickle relish
   • 1 tbsp lemon juice
   • 1 tsp hot sauce
   • 1 clove garlic
   • 1/2 tsp smoked paprika
2. Step 2

   Add the shredded cabbage and scallions to the bowl with the remaining rémoulade and toss until everything is coated. Season with salt to taste, then refrigerate while you cook the fish.

   5 min

   • 6 cups green cabbage
   • 2 scallions
   • salt
3. Step 3

   In a small bowl, stir together the smoked paprika, garlic powder, onion powder, thyme, oregano, salt, cayenne and black pepper. Pat the catfish fillets completely dry with paper towels, brush both sides with the melted butter, then coat both sides generously with the spice mix, pressing it on.

   8 min

   • 1 1/2 lb catfish fillets (4 fillets)
   • 1 tbsp smoked paprika
   • 1 1/2 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp dried thyme
   • 1 tsp dried oregano
   • 1 tsp fine salt
   • 3/4 tsp cayenne pepper
   • 3/4 tsp black pepper
   • 3 tbsp unsalted butter
4. Step 4

   Turn on your exhaust fan and open a window; blackening smokes. Heat the oil in a large cast-iron or heavy skillet over medium-high until it shimmers and you see the first wisps of smoke, about 3 minutes.

   3 min

   • 2 tbsp vegetable oil
5. Step 5

   Lay the fillets in the hot pan without crowding (work in two batches if needed) and cook undisturbed until the crust is very dark and the fish releases easily, 3 to 4 minutes. Flip and cook 2 to 3 minutes more, until the fish flakes with a fork at the thickest part. Move to a plate.

   7 min

   • 1 1/2 lb catfish fillets (4 fillets)
6. Step 6

   Wipe out the skillet, set it over medium heat and toast the split rolls cut side down for about 1 minute, until warm and lightly golden.

   2 min

   • 4 soft French or hoagie rolls
7. Step 7

   Spread the reserved rémoulade on the cut sides of the rolls. Lay a catfish fillet in each, add pickle chips if using, and pile the slaw on top. Squeeze a lemon wedge over the fish, close the sandwiches and serve right away with the remaining slaw alongside.

   3 min

   • 1 1/2 lb catfish fillets (4 fillets)
   • 4 soft French or hoagie rolls
   • 1 lemon
   • 16 slices dill pickle chips

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026