Blackened Catfish Sandwiches with Slaw

There’s something magical about a perfectly blackened catfish sandwich—the crispy, spicy crust giving way to tender, flaky fish, all piled high on a buttery brioche bun with crunchy slaw. It’s the kind of meal that makes you close your eyes and just savor every bite. I first fell in love with these sandwiches on a trip to New Orleans, where the bold flavors and quick prep time made them a staple. Now, I make them at home whenever I need a little taste of that Southern charm. Trust me, once you try this version, you’ll be hooked!

Ingredients for Blackened Catfish Sandwiches

Here’s everything you’ll need to make these irresistible blackened catfish sandwiches. I promise, the ingredient list is simple, but each one plays a big role in creating that perfect balance of flavors and textures. Trust me—don’t skip a thing!

• 4 catfish fillets (6 oz each) – Fresh is best for that melt-in-your-mouth texture. If you must use frozen, thaw completely and pat dry.
• 2 tbsp blackened seasoning – Store-bought works, but homemade is even better if you’ve got the spices!
• 1 tbsp olive oil – Just enough to get that beautiful crust without making things greasy.
• 4 brioche buns – Their buttery richness is perfect here, but potato rolls work in a pinch.
• 1 cup shredded cabbage – I like the crunch of green cabbage, but purple adds nice color.
• 1/2 cup shredded carrots – Buy pre-shredded to save time, or grate your own for extra freshness.

For the slaw: (This is where the magic happens!)

• 1/4 cup mayonnaise – Or swap half with Greek yogurt for a tangy twist.
• 1 tbsp lemon juice – Freshly squeezed, please! It brightens everything up.
• 1 tsp honey – Just enough sweetness to balance the spice.
• 1/2 tsp salt & 1/4 tsp black pepper – Season to taste—I always add a pinch more!

How to Make Blackened Catfish Sandwiches

Okay, let’s get cooking! These blackened catfish sandwiches come together in a flash, but there are a few key steps to make sure everything turns out perfect. I’ll walk you through it just like I do when teaching my friends – simple, clear, and with all my little tricks.

Preparing the Blackened Catfish

First things first – pat those catfish fillets completely dry with paper towels. This is CRUCIAL for getting that gorgeous blackened crust. Trust me, I learned this the hard way when I ended up with steamed fish instead of blackened once. Oops!

Now, sprinkle that beautiful blackened seasoning all over both sides of each fillet. Really rub it in gently with your fingers so every inch gets coated. That’s where all our big flavor from!

Heat your skillet (I like cast iron) over medium-high heat until it’s smoking hot. Add the oil and swirl to coat. Carefully lay your fillets in – they should sizzle immediately. This is when the magic happens! Let them cook undisturbed for 3-4 minutes per side – resist the urge to peek too soon. You’ll know they’re ready when the spice crust looks almost black (don’t worry, that’s what we want!) and the fish flakes easily with a fork.

Assembling the Sandwiches

While the fish cooks, quickly toast your brioche buns if you like them that way (I do – just 30 seconds in a dry pan does the trick). Then mix up your slaw – toss the cabbage and carrots with the mayo, lemon juice, honey, salt and pepper. Easy peasy!

Now for the fun part – building your masterpiece! I spread a little extra mayo on the bottom bun (because why not?), then place that gorgeous blackened catfish right on top. Pile high with slaw – the crunch against the spicy fish is everything. Pop the top bun on and grab some napkins because this is about to get messy in the best way possible.

Why You’ll Love These Blackened Catfish Sandwiches

Listen, I know I’m biased because this is my go-to sandwich, but there are SO many reasons these blackened catfish beauties will become your new favorite too:

• They’re lightning fast – From fridge to plate in under 30 minutes? Yes please! Perfect for those “what’s for dinner?” panic moments.
• That SPICE though – The blackened seasoning gives you that addictive kick without being overwhelming. It’s flavor fireworks in every bite.
• Crunch meets creamy – The cool, crisp slaw against the flaky fish and soft bun creates this magical texture party in your mouth.
• Looks fancy, tastes fancy – But secretly it’s one of the easiest impressive meals you’ll ever make. Your guests don’t need to know that!

Seriously, once you try this combo, you’ll be dreaming up excuses to make them again. Breakfast? Lunch? Midnight snack? All valid!

Tips for Perfect Blackened Catfish Sandwiches

After making these sandwiches more times than I can count, here are my can’t-live-without tips for blackened catfish perfection:

• Dry fish = better crust – I can’t stress this enough! Pat those fillets bone-dry before seasoning. Any moisture will steam the fish instead of creating that gorgeous blackened crust we crave.
• Control the heat – If your seasoning blend is too spicy, cut it with a little paprika or brown sugar. Too mild? Add an extra pinch of cayenne. Make it yours!
• Fresh brioche makes a difference – Stale buns turn soggy fast. If yours aren’t bakery-fresh, give them a quick toast to bring back that buttery magic.
• Don’t crowd the pan – Cook in batches if needed. Overcrowding drops the pan temp and you’ll lose that perfect sear.

Follow these simple tricks, and you’ll be a blackened catfish sandwich pro in no time!

Common Questions About Blackened Catfish Sandwiches

I get so many questions about these sandwiches – here are the ones that come up most often with my tried-and-true answers:

Can I use frozen catfish?
Absolutely! Just thaw it completely in the fridge overnight, then pat it extra dry. Frozen fillets tend to hold more moisture, so I’ll sometimes let them sit on paper towels for 10 extra minutes before seasoning.

What’s the best substitute for brioche buns?
No brioche? No problem! Potato rolls bring similar sweetness, or try ciabatta for more chew. My quick-fix? Regular burger buns brushed with melted butter before toasting – instant richness!

How can I make it less spicy?
Easy fixes: Use half the blackened seasoning, or mix it with equal parts paprika. The slaw’s cooling effect helps too – add extra mayo or a dollop of sour cream.

Can I prep anything ahead?
Yes! Make the slaw up to 2 hours early (it gets better as it sits). Just keep the fish cooking last-minute for that perfect crisp crust.

Why is my fish sticking?
Likely not hot enough pan or moving it too soon. Wait for that sizzle when it hits the oil, and don’t peek for at least 2 minutes!

Serving Suggestions for Blackened Catfish Sandwiches

Oh, let me tell you how I love to serve these spicy beauties! A big pile of crispy sweet potato fries is my go-to – their sweetness plays so nicely with the heat. Add some tangy pickles on the side (bread-and-butter style if you’re feeling fancy) and a tall glass of icy sweet tea to wash it all down. Simple, satisfying, and absolutely perfect for those warm weather meals when you want something light but packed with flavor. Sometimes I’ll even throw together a quick cucumber salad if I’m feeling extra!

Storing and Reheating Blackened Catfish Sandwiches

Here’s my golden rule for leftovers – keep everything separate! Store the fish, slaw, and buns in different containers in the fridge for up to 2 days. When you’re ready to eat, reheat the fish in a 350°F oven for about 5 minutes to bring back that crispy crust. The slaw stays crunchy right from the fridge, and a quick toast freshens up the buns. Trust me, this method beats soggy sandwiches every time!

Nutritional Information for Blackened Catfish Sandwiches

Just a quick note – nutritional values can vary depending on your exact ingredients and brands. The catfish provides lean protein, while the slaw adds fresh veggies. If you’re watching calories, try light mayo or Greek yogurt in the slaw. Otherwise, just enjoy every delicious bite!

Alright, that’s everything you need to make these knockout blackened catfish sandwiches! I can’t wait for you to try them – that first bite of spicy, crispy fish with the cool, crunchy slaw is seriously life-changing. And here’s the best part: this recipe loves creativity! Swap in different slaw veggies, tweak the spice level, or try it on different buns. Make it yours! When you do, come back and tell me all about your version in the comments. Did you add avocado? Try a mango slaw? I want to hear every delicious detail. Happy cooking, friends – now go get that skillet sizzling!

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