Cajun Catfish Po’ Boys | Schnucks

Cajun Catfish Po’ Boys

Sandwiches, Tacos & Wraps, Seafood

If Louisiana were a sandwich, it would be this Cajun Catfish Po’ Boy.



If Louisiana were a sandwich, it would be this Cajun Catfish Po’ Boy.


  • 1/2 cup tartar sauce
  • 1 tbsp. stone-ground mustard
  • 1 tbsp. Louisiana hot sauce
  • 4 (5 - 7 oz.) skinless catfish fillets
  • 1 tbsp. olive oil
  • 1 cup no salt blackened seasoning
  • 2 tbsp. unsalted butter
  • 1 loaf French bread, halved lengthwise and cut into fourths
  • green leaf lettuce, to serve
  • sliced tomato, to serve
  • spicy pickle chips, to serve


  1. Stir together first three ingredients and set aside. Drizzle catfish fillets with olive oil and coat with blackened seasoning.
  2. Heat a large heavy-bottomed or cast-iron skillet over high heat. Once pan is hot, add butter and swirl to coat surface. Place fillets into skillet and cook undisturbed for 2 minutes. Flip and cook 2–3 more minutes or until internal temperature of fish reaches 145 degrees.
  3. Spread tartar sauce mixture onto cut sides of bread. Top with lettuce, blackened catfish, tomato and pickles. Serve immediately

Cook's Wisdom

Let us blacken your catfish for free! Just ask us to cook your fresh catfish with blackening seasoning.

      Nutrition Facts

      609 CALORIES Per Serving

      FAT: 20G



      SODIUM: 1019MG


      FIBER: 3G

      SUGAR: 4G

      PROTEIN: 37G

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.