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
- Pour some vegetable oil on three paper napkins and place them in the center of the grill.
- Stack firewood over the soaked napkins and light the paper.
- Wait about 20 minutes for the grill to reach cooking temperature.
Step 2: Prepare the catfish
- Pat the catfish fillets dry with a paper towel.
- Brush melted butter over each fillet.
- Mix Cajun seasoning, paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a bowl.
- Generously season both sides of the catfish fillets with the spice mix.
Step 3: Sear the catfish
- Place the fillets on the center grill grate at 1,000°F for a high-temperature sear.
- Cook for about 45 seconds per side until a nice crust forms.
- Move the fillets to the flat cooktop griddle to finish cooking over lower heat.
- Cook until the internal temperature reaches 130°F (it will continue cooking after removal).
Step 4: Toast the baguette
- Slice the French baguette in half lengthwise.
- Brush each half with melted butter.
- Place the bread on the outer edge of the griddle to toast until golden brown.
Step 5: Assemble the Po’ Boy
- Spread Creole remoulade on both sides of the toasted baguette.
- Layer shredded lettuce on the bottom half.
- Place the grilled catfish fillets over the lettuce.
- 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
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Spicy Kick: Add extra cayenne and use a spicy remoulade for an extra fiery taste.
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Garlic Butter Po’ Boy: Mince fresh garlic and mix it into the melted butter before brushing over the fillets.
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BBQ Twist: Use a smoky BBQ rub instead of Cajun seasoning and drizzle with BBQ sauce.
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Seafood Mix: Combine the grilled catfish with grilled shrimp for a mixed seafood po’ boy.
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Cheesy Melt: Add slices of pepper jack cheese to the sandwich while assembling.
Best Pairings
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Side: Crispy sweet potato fries or Cajun-spiced potato wedges.
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Drink: Iced sweet tea or a cold craft beer.
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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.