In the heart of Southern cuisine, few sandwiches rival the iconic po’ boy. Traditionally stuffed with fried seafood or roast beef, this Louisiana-born staple has seen countless variations over the decades. One particularly vibrant twist comes in the form of the Blackened Catfish Po’ Boy—a sandwich that brings together smoky, seared fish and cool, tangy slaw for a satisfying balance of flavor and texture. This recipe from Louisiana Cookin’ is made with Napa cabbage, carrots, cucumber, and red onion, this slaw is brightened with fresh cilantro and a sliver of heat from sliced red Anaheim chile pepper. A quick dressing of vinegar, fish sauce, olive oil, and a touch of sugar gives the slaw a tangy punch that pairs beautifully with the smoky catfish. Served on warm, toasted French bread with a generous layer of creamy mayonnaise, the sandwich becomes a perfect mix of spicy, creamy, crunchy, and tender—all the things a good po’ boy should be.

Ingredients:

• French bread, sliced lengthwise and toasted
• 4 catfish fillets (6 to 8 ounces each)
• 1 red Anaheim chile pepper, thinly sliced and seeds removed
• 3 cups Napa cabbage, thinly sliced
• 2 cups shredded carrots
• 2 cups cucumber, julienned
• ½ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 1 tablespoon fish sauce
• 2 tablespoons distilled white vinegar
• ¼ cup mayonnaise
• 4 tablespoons olive oil, divided
• 1 teaspoon sugar
• ¼ cup blackening seasoning
• 1 teaspoon kosher salt 

Directions:

1. In a large mixing bowl, combine the Napa cabbage, shredded carrots, julienned cucumber, red onion, chopped cilantro, and sliced Anaheim chile. This fresh mix forms the crunchy, refreshing base of your slaw.
2. In a small bowl, whisk together 2 tablespoons of olive oil, the vinegar, fish sauce, sugar, and kosher salt. Once well blended, pour the dressing over the slaw mixture and toss thoroughly to ensure everything is evenly coated. Set aside to let the flavors meld while you cook the fish.
3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. While the skillet heats, coat each catfish fillet generously with blackening seasoning, gently pressing the spices into the fish to help them adhere.
4. Carefully place the fillets into the hot skillet. Cook for about 4 to 5 minutes per side, or until the outside is deeply browned and crisp while the inside remains moist and cooked through. Remove from heat and let rest briefly.
5. Spread a generous amount of mayonnaise on both cut sides of the toasted French bread. Place one catfish fillet on the bottom half of each sandwich, then top with a hearty helping of the prepared slaw. Finish with the top half of the bread and press lightly.

This Blackened Catfish Po’ Boy is a satisfying meal on its own, but you can round out your plate with some classic Southern sides:

• Zesty Corn Maque Choux – a creamy, spicy corn dish bursting with bell pepper and green onions.
• Crispy Sweet Potato Fries – the natural sweetness complements the heat of the blackened seasoning.
• Pickled Okra or Green Beans – a sharp, tangy contrast to the rich fish.
• Spicy Potato Salad – with Creole mustard and celery for added crunch.
• A cup of seafood gumbo – for those days when you want a comforting bowl on the side.

The Blackened Catfish Po’ Boy is a true celebration of Gulf Coast flavors. It combines the rustic charm of blackened catfish with a vibrant slaw that adds just the right amount of acidity and crunch. The toasted French bread offers structure and warmth, while the mayonnaise adds a smooth, cooling element to each bite. Whether served at a backyard gathering, enjoyed on a casual weeknight, or prepared as a showstopper for a summer lunch, this po’ boy delivers big flavor with minimal fuss.

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