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Today is September 27, 2022

Blackened Catfish Hoagie with Creole Mustard Sauce

Fish and Seafood


4 (6-oz.) skinless catfish fillets
1 Tbsp. paprika
2 tsp. each: dried thyme, onion powder and garlic powder
1 tsp. each: salt, pepper and cayenne pepper
1/2 tsp. sugar
4 hoagie rolls
Toppings: lettuce, sliced onion and sliced tomato

Creole Mustard Sauce:
2/3 cup mayonnaise
3 Tbsp. Creole or spicy mustard
1 Tbsp. sour cream (or 1/2 Tbsp. milk)
1 tsp. lemon juice


Preheat oven to 350 F. Rinse fillets, pat dry using paper towels and place on a nonstick baking dish. In a bowl, combine paprika, thyme, onion powder, garlic powder, salt, pepper, cayenne and sugar to make blackening rub; evenly rub into each fillet. Bake 15 minutes or until fish flakes easily. Butter hoagie rolls; place in oven before removing catfish fillets. Serve fillets hot on buttered and toasted hoagie rolls with lettuce, onion and tomato, and topped with Creole Mustard Sauce.

Creole Mustard Sauce: In a bowl, combine all ingredients. Chill before serving.


From “Little Gulf Coast Seafood Cookbook,” by Kent Whitaker

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