Give your po’ boy a bold, flavorful twist with these Blackened Catfish Po’ Boys, loaded with flaky, spice-rubbed catfish and a crisp, refreshing slaw. Perfectly seasoned and pan-seared catfish fillets are paired with a tangy cabbage, carrot, and cucumber slaw tossed in a zesty vinegar and fish sauce dressing. Served on toasted French bread with a slather of creamy mayonnaise, this Southern sandwich classic is ideal for casual lunches, weeknight dinners, or weekend gatherings.
Blackened Catfish Po’ Boys
Makes 4
Ingredients
- 3 cups thinly sliced Napa cabbage
- 2 cups shredded carrots
- 2 cups julienned cucumber
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- 1 red Anaheim chile pepper, thinly sliced and seeded
- 4 tablespoons olive oil, divided
- 2 tablespoons distilled white vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ¼ cup blackening seasoning
- 4 (6-to 8-ounce) catfish fillets
- ¼ cup mayonnaise
- French bread, sliced lengthwise and toasted
Instructions
- In a large bowl, combine cabbage, carrot, cucumber, onion, cilantro, and pepper.
- In a small bowl, whisk together 2 tablespoons oil, vinegar, fish sauce, sugar, and salt. Pour over cabbage mixture, and toss until well combined.
- In large skillet, heat remaining 2 tablespoons oil over medium-high heat.
- Generously sprinkle blackening seasoning onto catfish, gently pressing to adhere. Add to skillet, and cook until browned, 4 to 5 minutes per side.
- Spread mayonnaise onto cut sides of bread, and top with catfish and slaw.
