Louisiana’s po-boy sandwich isn’t just a submarine – it’s a slice of New Orleans history. The sandwich became a fixture in 1929 when former streetcar conductors Benny and Clovis Martin started serving free French-bread sandwiches to striking streetcar workers from their French Market Coffee Stand. The Martins had a special 40-inch loaf baked by John Gendusa so they could feed dozens of “poor boys” with inexpensive cuts of meat. The name “poor boy,” later shortened to “po-boy,” first appeared during the 1929 streetcar strike and replaced older terms like “loaf” and “loaves.” Today the crisp French bread is stuffed with everything from roast beef to shrimp, oysters, catfish, and even fried eggplant. Boudreaux T’s, our blackened seafood seasoning, gives this version a bold crust on flaky white fish without overpowering the sandwich. Layered with lettuce, tomato, and mayo, it’s a quick Gulf Coast-inspired po’ boy that keeps the focus on the fish and the bread.
New Orleans‑Style Blackened Fish Po’ Boy
A quick and flavorful blackened fish po‑boy that brings New Orleans’ street‑car‑strike heritage to your kitchen. Crispy French bread holds spicy blackened fish, creamy mayo, lettuce and juicy tomatoes for a sandwich that’s smoky, spicy and ready in under 15 minutes.
Ingredients
- ~1 ½ lbs White Fish Fillets (brotula, grouper or similar)
- 2 tbsp Butter
- 3-4 tbsp Boudreaux T’s blackening seasoning
- ~12 inch French Bread or po‑boy loaves
- Mayonnaise
- Lettuce leaves
- 2 medium Tomatoes, sliced
Instructions
- Prep fish – Pat the fish dry and remove any pin bones. Coat both sides generously with Boudreaux T’s blackening seasoning; thick fillets can handle a heavy coating while thinner pieces need less.
- Heat skillet – Melt the butter in a heavy cast‑iron skillet over medium‑high heat until it smokes lightly. The pan should be very hot for blackening.
- Blacken fish – Lay the seasoned fillets in the skillet; they should sizzle immediately. Cook undisturbed for 2–3 minutes until a dark crust forms, then flip and cook another 2–3 minutes. For very thick fillets reduce the heat slightly after flipping so the center cooks through. The fish should be opaque and flaky but still moist.
- Prepare bread – While the fish cooks, split the French bread lengthwise without cutting all the way through. Spread mayonnaise inside, then layer with lettuce and tomato slices.
- Assemble – Transfer the fish to a cutting board. Let it rest for a minute so the juices redistribute; thick fillets can continue to cook from residual heat. Cut the fish into portions and place inside the prepared bread. Add a squeeze of lemon if desired.
- Serve – Enjoy immediately while the fish is hot. Traditional po‑boys are messy and delicious – serve with napkins!
