Blackened Catfish Po' Boys

Blackened Catfish Po' Boys

These Blackened Catfish Po’ Boys are a bold, flavorful take on a Louisiana classic. Spiced catfish fillets are pan-seared until perfectly blackened, then layered onto toasted French bread with crisp lettuce, fresh tomato, and a zesty homemade Creole mayo. With just the right balance of heat and tang, this sandwich is quick to make and full of Gulf Coast flavor. Perfect for lunch, dinner, or any time you’re craving a true New Orleans-style po’ boy with a spicy twist.

Brooke1999Brooke1999
Servings4
Difficultymedium

Ingredients

  • 0.5 cupmayonnaise
  • 1 tbspfresh parsley, chopped
  • 1 tbspCreole seasoning
  • 1 tbspsweet pickle relish
  • 2 tspRed Wine Vinegar
  • 1 tsphot sauce
  • 2 tbspVegetable Oil
  • 44-ounce catfish fillets, skinned
  • 1 tbspblackened seasoning
  • French bread, green leaf lettuce, and tomato, Toasted, sliced, to serve

Instructions

  1. 1

    In a small bowl, stir together mayonnaise, parsley, Creole seasoning, relish, vinegar, and hot sauce. Cover and refrigerate until ready to use.

  2. 2

    In a large skillet, heat oil over medium-high heat.

  3. 3

    Sprinkle catfish with blackened seasoning. Add to skillet; cook, turning once, until firm to the touch, 2 to 3 minutes per side.

  4. 4

    Spread mayonnaise mixture onto cut sides of bread. Top with lettuce, tomato, and catfish. Serve immediately.