Blackened Catfish Po’Boys

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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
  • Fresh 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 combined.
  • In a large skillet, heat remaining 2 tablespoons of 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 slaw.
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