Blackened Catfish Po Boy Recipe

Prepare fillets

Pat catfish fillets dry with paper towels. Trim any thin edges so fillets cook evenly. Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper (from amounts listed in seasoning).

Make blackening rub

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, black pepper and 1/2 tsp kosher salt. Mix thoroughly.

Coat fillets

Brush fillets very lightly with a little vegetable oil. Press a generous tablespoon of the blackening rub onto each side of the fillets so they are evenly coated.

Cook catfish

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add butter and let it foam; add 1 tbs vegetable oil to raise smoke point. When butter is foaming and slightly browned, add fillets. Sear 3–4 minutes per side (depending on thickness) until a dark, charred crust forms and the fish flakes easily with a fork. Do not overcrowd—cook in batches if necessary. Transfer cooked fillets to a plate and tent with foil to keep warm.

In a medium bowl combine mayonnaise, wholegrain mustard, lemon juice, chopped capers, chopped cornichons/pickles, hot sauce, Worcestershire sauce and chopped parsley. Whisk until smooth and slightly textured from mustard and pickles. Season to taste with salt and black pepper. Chill in refrigerator for at least 15 minutes to let flavors meld. Stir again before assembling.

Toss diced red and yellow bell peppers, minced jalapeño, diced red onion, white wine vinegar, olive oil, sugar, salt and black pepper in a small bowl. Let sit for 10–15 minutes at room temperature to macerate. Taste and adjust seasoning—add a few more drops of vinegar if you want brighter acidity or a pinch more sugar if too sharp. Keep at room temperature until assembly or refrigerate for up to 2 days.

Toast baguette

Preheat oven broiler or toaster oven. Slice baguette lengthwise to create two long halves. Spread softened butter evenly on cut sides. Place under broiler 1–2 minutes until golden and crisp (watch closely to avoid burning). Remove and let cool briefly.

Assemble Po' Boy

Spread a generous layer (about 2–3 tbs) of wholegrain remoulade on both cut sides of the toasted baguette. Place a handful of shredded lettuce along the bottom half. Break each blackened catfish fillet into sandwich-sized pieces and arrange over the lettuce. Spoon pepper relish over the fish (about 2–3 tbs per sandwich). Add an extra drizzle of remoulade if desired and squeeze lemon wedge over fish. Close sandwich, press gently, and cut into 2–4 portions.

Serve

Serve immediately while fish is hot and bread is crisp. Provide additional remoulade and lemon wedges on the side.