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Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw

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.

Marcus Stone
Marcus Stone
Prep: 20 minutes
Cook: 15 minutes
4
medium
lunch
catfishcast-ironsouthern-heritagepo-boy+1

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Timeline

28 minutes
0m10m20m28m
Make Remoulade
5m
Toss Chow-Chow Slaw
5m
Season Catfish
5m
Toast Bread
5m
Sear Catfish
6m
Assemble Po' Boys
3m

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. 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. 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. 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. 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. 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. 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!

Frequently Asked Questions

How long does Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw take to make?

Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw takes about 35 minutes total. That includes 20 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw?

The main ingredients are: Catfish fillets, Creole seasoning blend, Yellow cornmeal, Unsalted butter, Vegetable oil, Mayonnaise, Creole mustard, Fish sauce, Lemon juice, Shredded green cabbage, Green tomato chow-chow, Apple cider vinegar, French bread rolls, Dill pickle slices.

What type of meal is Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw?

Cast-Iron Blackened Catfish Po' Boy with Fish-Sauce Remoulade & Chow-Chow Slaw is categorized as: lunch.