JesseEatzA performance-driven take on the New Orleans classic, featuring high-protein catfish seared with bold spices and topped with a crisp, nutrient-dense slaw.
Pat catfish fillets dry and coat both sides generously with blackening seasoning.
In a small bowl, whisk together Greek yogurt, Dijon mustard, hot sauce, lemon juice, and garlic powder to create a light remoulade.
Heat olive oil in a large cast-iron skillet over high heat until just smoking.
Sear catfish for 3-4 minutes per side until the crust is dark and the fish flakes easily with a fork.
Don't overcrowd the pan; work in batches if necessary to keep the heat high.
Lightly toast the French bread rolls.
Spread remoulade on the bread, layer with shredded cabbage, and top with the blackened catfish. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.