Blackened Catfish Po’ Boys
Makes 4
  • ½ cup mayonnaise*
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Creole seasoning
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons red wine vinegar
  • 1 teaspoon hot sauce
  • 2 tablespoons vegetable oil
  • 4 (4-ounce) catfish fillets, skinned
  • 1 tablespoon blackened seasoning*
  • Toasted French bread, green leaf lettuce, and sliced tomato, to serve
  1. In a small bowl, stir together mayonnaise, parsley, Creole seasoning, relish, vinegar, and hot sauce. Cover and refrigerate until ready to use.
  2. In a large skillet, heat oil over medium-high heat. Sprinkle catfish with blackened seasoning. Add fish; cook, turning once, until firm to the touch, 2 to 3 minutes per side.
  3. Spread mayonnaise mixture onto cut sides of bread. Top with lettuce, tomato, and catfish. Serve immediately.
*We used Blue Plate Mayonnaise and Zatarain’s Blackened Seasoning.
Recipe by Taste of the South at