Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw
Growing up in Atlanta, fish fries were a weekend ritual, but my summers visiting cousins in Charleston opened my eyes to the magic of the Lowcountry. I still remember sitting on a weathered porch, paper plates in hand, eating fresh fish until my fingers smelled of old bay and river water. This Po' Boy is a direct nod to those sun-drenched afternoons, but with a few updates from my own kitchen. What makes this recipe truly special to me is the remoulade. I add a healthy splash of good fish sauce into the mix. It sounds unconventional, but that umami depth elevates the creamy mayo and Creole spices in a way lemon juice alone never could. Paired with a crunchy, vinegar-sharp green cabbage chow-chow slaw and searing hot cast-iron catfish, it is pure Southern soul with a modern heartbeat. My biggest tip for making this your own? Do not rush the sear. Get that cast-iron skillet screaming hot before the fish goes in to lock in the spices and create that smoky, blackened crust we all crave. Pile it high on a sturdy French roll, grab some extra napkins, and taste a little piece of my history.
Featured Recipe
Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw
Fresh catfish fillets rubbed with aromatic Creole spices, seared to smoky perfection in a roaring cast-iron skillet, and layered on toasted French rolls with a crisp green cabbage chow-chow slaw and a rich remoulade spiked with a splash of fish sauce.
Save a copy to your collection for editing
Timeline
Ingredients
- 4 Catfish fillets(6 oz each, skinless)
- 2 tbsp Creole seasoning blend(blend of smoked paprika, garlic powder, onion powder, cayenne, and herbs)
- 0.25 cup Yellow cornmeal(for a crispy outer crust)
- 2 tbsp Unsalted butter(divided)
- 2 tbsp Vegetable oil(for high-heat searing)
- 0.5 cup Mayonnaise(good quality, Southern style preferred)
- 2 tbsp Creole mustard(whole grain coarse mustard works as a substitute)
- 1 tsp Fish sauce(my secret weapon for umami depth)
- 1 tbsp Lemon juice(freshly squeezed)
- 2 cups Shredded green cabbage(thinly sliced)
- 0.5 cup Green tomato chow-chow(store-bought or homemade Southern relish)
- 1 tbsp Apple cider vinegar
- 4 whole French bread rolls(6-inch soft French rolls or po' boy bread, split)
- 0.25 cup Dill pickle slices(for crunch and acidity)
Instructions
- 1
In a small bowl, whisk together 0.5 cup Mayonnaise, 2 tbsp Creole mustard, 1 tsp Fish sauce, and 1 tbsp Lemon juice until smooth and creamy. Cover and chill in the refrigerator to allow the flavors to marry.
5 min
Tip: The fish sauce doesn't taste fishy here—it brings an incredible, subtle umami depth that cuts right through the richness.
- 2
In a medium mixing bowl, combine 2 cups Shredded green cabbage, 0.5 cup Green tomato chow-chow, and 1 tbsp Apple cider vinegar. Toss well until evenly coated and set aside at room temperature.
5 min
Tip: Letting the cabbage sit in the vinegar and chow-chow for a few minutes softens the bite while keeping that essential crunch.
- 3
Pat 4 Catfish fillets completely dry with paper towels. Rub both sides generously with 2 tbsp Creole seasoning blend, then light dust all over with 0.25 cup Yellow cornmeal, pressing lightly so the cornmeal adheres.
5 min
Tip: Drying the fish thoroughly ensures your spice rub adheres properly and creates a blistered, crunchy crust rather than steaming.
- 4
Place a heavy 12-inch cast-iron skillet over medium heat. Add 1 tbsp Unsalted butter to melt, then place 4 whole French bread rolls cut-side down into the skillet. Toast for 2 minutes until golden brown, then transfer rolls to plates.
5 min
Tip: Toasting the bread in butter seals the crumb so the remoulade and slaw juices don't make the sandwich soggy.
- 5
Increase heat under the cast-iron skillet to high until wisps of smoke appear. Add 2 tbsp Vegetable oil and the remaining 1 tbsp Unsalted butter. Swirl to coat, then gently lay the seasoned catfish fillets into the pan. Sear for 3 to 4 minutes without moving until a deep mahogany crust forms. Carefully flip and cook another 2 to 3 minutes until flaky.
6 min
Tip: Respect the cast iron! Don't overcrowd or move the fish around—let the high heat build that gorgeous blackened texture naturally.
- 6
Slather both top and bottom halves of the toasted rolls generously with the chilled remoulade. Place one seared catfish fillet onto each bottom bread half, top with a heaped portion of chow-chow slaw and 0.25 cup Dill pickle slices, cover with top bun, and serve piping hot.
3 min
Tip: Serve immediately while the fish is hot and crispy against the cold, tangy slaw.
Chef's Notes
Growing up in Atlanta, hot Saturday lunches meant fried fish resting on paper towels and a cold jar of sweet-tangy chow-chow sitting right in the middle of grandmother's porch table. When I started cooking professionally in Charleston, I realized how a splash of quality fish sauce amplifies the natural savory depth of seafood sauces without tasting 'fishy'—it just tastes like home with the volume turned way up. Make sure your cast-iron pan is screaming hot before those cornmeal-dusted fillets hit the oil!
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.