Louisiana Grilled Catfish Po’ Boy - Blackened Perfection

Introduction

This Louisiana-style Grilled Catfish Po’ Boy delivers the perfect blend of bold spices, juicy fish, and crispy baguette. By using the Arteflame grill, you achieve a superior sear that locks in all the flavor while keeping the interior flaky and tender. Whether you're a seafood lover or just craving Southern comfort food, this po’ boy is sure to impress.

Ingredients

• 2 fresh catfish fillets
• 1 French baguette
• 4 tbsp unsalted butter (melted)
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp cayenne pepper (optional for heat)
• 1/2 cup Creole remoulade
• 1 cup shredded iceberg lettuce
• Vegetable oil for lighting the grill
• 3 paper napkins for lighting

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Prepare the catfish

1. Pat the catfish fillets dry with a paper towel.
2. Brush melted butter over each fillet.
3. Mix Cajun seasoning, paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a bowl.
4. Generously season both sides of the catfish fillets with the spice mix.

Step 3: Sear the catfish

1. Place the fillets on the center grill grate at 1,000°F for a high-temperature sear.
2. Cook for about 45 seconds per side until a nice crust forms.
3. Move the fillets to the flat cooktop griddle to finish cooking over lower heat.
4. Cook until the internal temperature reaches 130°F (it will continue cooking after removal).

Step 4: Toast the baguette

1. Slice the French baguette in half lengthwise.
2. Brush each half with melted butter.
3. Place the bread on the outer edge of the griddle to toast until golden brown.

Step 5: Assemble the Po’ Boy

1. Spread Creole remoulade on both sides of the toasted baguette.
2. Layer shredded lettuce on the bottom half.
3. Place the grilled catfish fillets over the lettuce.
4. Close the sandwich and cut into portions.

Tips

• Remove the catfish from the grill when it reaches 130°F, as it will continue to cook after removal.
• For extra flavor, drizzle a bit more melted butter over the fish right before serving.
• Use a meat thermometer for precise doneness.

Variations

• Spicy Kick: Add extra cayenne and use a spicy remoulade for an extra fiery taste.
• Garlic Butter Po’ Boy: Mince fresh garlic and mix it into the melted butter before brushing over the fillets.
• BBQ Twist: Use a smoky BBQ rub instead of Cajun seasoning and drizzle with BBQ sauce.
• Seafood Mix: Combine the grilled catfish with grilled shrimp for a mixed seafood po’ boy.
• Cheesy Melt: Add slices of pepper jack cheese to the sandwich while assembling.

Best Pairings

• Side: Crispy sweet potato fries or Cajun-spiced potato wedges.
• Drink: Iced sweet tea or a cold craft beer.
• Dip: Extra Creole remoulade on the side for dipping.

Conclusion

This Louisiana-style Grilled Catfish Po’ Boy delivers the perfect blend of bold spices, juicy fish, and crispy baguette. By using the Arteflame grill, you achieve a superior sear that locks in all the flavor while keeping the interior flaky and tender. Whether you're a seafood lover or just craving Southern comfort food, this po’ boy is sure to impress.