JesseEatzAn open-face take on the NOLA classic, featuring spice-crusted catfish and a high-protein Greek yogurt remoulade to keep your macros on point.
Whisk together Greek yogurt, Dijon mustard, hot sauce, and a pinch of Cajun seasoning to create the remoulade. Set aside.
Toss the cabbage slaw with lemon juice and a spoonful of the remoulade for a creamy, tangy finish.
Season catfish fillets heavily on both sides with Cajun seasoning.
Lightly coat a cast-iron skillet with olive oil spray over medium-high heat. Sear catfish for 4-5 minutes per side until the crust is dark and the fish flakes easily.
Place toasted bread on a plate, spread with remoulade, top with the blackened catfish, and pile the slaw on the side or top.
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.