Blackened Fish Po’ Boys
These aren’t your average sandwiches—Cajun-blackened tilapia fillets bring smoky heat and crispy texture, piled high on toasted rolls with creamy remoulade and zesty slaw. Perfect for casual summer cookouts or quick weeknight dinners that feel like a treat.
Blackened Fish Po’ Boys
Serves: 4
Time: 25 minutes
Ingredients
- 1 lb tilapia fillets (about 4 small pieces)
- 2 tbsp butter, melted
- 1½ tbsp Shawhan Farms Cajun Blackened Seasoning
- 4 hoagie rolls or brioche buns, lightly toasted
- Optional toppings: lettuce, tomato, pickle slices
Remoulade Sauce
- ½ cup mayo
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp hot sauce or smoked paprika
- Pinch of salt + pepper
Quick Summer Slaw
- 2 cups shredded cabbage (green or slaw mix)
- ½ cup shredded carrot or corn kernels
- 1 tbsp lime juice
- 1 tsp honey
- Salt + pepper to taste
Instructions
- Prep the fish: Brush tilapia with melted butter. Coat both sides evenly with Cajun Blackened Seasoning.
- Cook: Heat a cast-iron skillet over medium-high. Sear fish 2–3 minutes per side until blackened crust forms and fish is opaque inside. Set aside briefly.
- Toast rolls: Lightly toast buns in the skillet until just crispy.
- Mix sauces: While fish cooks, whisk remoulade ingredients in a small bowl. Toss slaw ingredients together separately.
- Assemble: Spread remoulade on both bun halves, top bottom half with lettuce, slaw, fish, tomato/pickles, cap, and serve.
Why It Works
Blackening replicates outdoor grilling flavor—without launching a grill—by forming a savory crust with butter and bold spices. It’s fast, flavorful, and perfectly summer-appropriate when paired with crunchy slaw and tangy sauce.
👉 For more on the technique: blackening creates a dark, flavorful crust without burning, just the right balance of spice and caramelization. Learn how to cook shrimp and blacken properly with these tips from Serious Eats.
Quick Sides & Tips
- Oven fries: toss potato wedges in oil + Cajun seasoning; bake at 425°F for 25 minutes.
- Pickled red onion: thin-sliced onion, vinegar, pinch of sugar and salt—rests 10 minutes—brightens the sandwich.
- Sheet-pan veggies: roast sliced zucchini, bell peppers, or corn off the cob with olive oil and seasoning.
Shop the Seasonings
Get your bottle of Shawhan Farms Cajun Blackened Seasoning and explore our other global spice blends →
https://shawhanfarms.com/collections
Shawhan Farms:
Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.