Blackened Catfish Po’ Boys


Eating these po’ boys is like taking a trip to New Orleans.

Blackened Catfish Po' Boys
Makes 4
  • 1 tablespoon garlic powder
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • ½ teaspoon ground red pepper
  • ½ teaspoon dried thyme
  • 4 (6-ounce) catfish fillets
  • 4 tablespoons vegetable oil, divided
  • Spicy-Sweet Tartar Sauce (recipe follows)
  • 4 (6-inch) slices French bread, split lengthwise
  • Lettuce, tomato, and potato chips, to serve
  1. In a small bowl, stir together garlic powder, salt, paprika, red pepper, and thyme. Lightly brush fish with 2 tablespoons oil. Sprinkle both sides of fish with garlic powder mixture.
  2. In a large cast-iron skillet, heat remaining 2 tablespoons oil over medium-high heat. Add fish; cook until fish can be easily turned with a spatula, about 3 minutes. Turn fish; cook until fish is opaque and flakes easily, about 2 minutes more.
  3. Spread Spicy-Sweet Tartar Sauce over cut sides of bread. Top with fish, lettuce, and tomato. Serve with potato chips.

Spicy-Sweet Tartar Sauce
Makes about 1½ cups
  • ¾ cup mayonnaise
  • ½ cup chopped spicy sweet pickles
  • ¼ cup sour cream
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  1. In a small bowl, whisk together all ingredients. Serve immediately, or cover and refrigerate up to 3 days.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.