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Taste of Orleans Blackened Catfish Slider Recipe

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Bring Home the Tastes of Taste!

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Taste of Orleans, our celebration of Cajun and Orleans food, music and culture, is just about to wrap up—so make sure to make it out to the park this weekend for your last chance to try everything the festival has to offer! With two stages of live Orleans music, more than a half-dozen authentic foods (including gumbo, etouffee, beignets and frog legs!) and fun family activities, like mask decorating and an exciting fireworks show set to music, it really transforms the Orleans Place section of Great America. Make sure to stick around until after dark to see the amazing lighting package our talented entertainment team put together just for the festival!

Taste of Orleans runs Saturday and Sunday, July 29 and 30, from noon to 10 p.m.

Want to take some of Taste of Orleans home with you? If you’re an at-home chef, here’s the recipe for one of the tastiest dishes at the festival: the blackened catfish slider! Make sure to let us know how it turns out in the comments below!

See you in the park…

Blackened Catfish Slider with Tangy Slaw Recipe


  • 8 catfish filets (approximately 1.5 oz each)
  • 8 slider buns
  • Bag of slaw
  • 2 tablespoons butter
Blackening Spice
  • ½ cup onion powder
  • ½ cup garlic powder               
  • 2 tablespoons salt
  • ¼ cup paprika           
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley
  • 1 tablespoon black pepper
Pickling Liquid
  • 2 cups apple cider vinegar
  • 1 cup water
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 6 black peppercorns
  • 2 bay leaves
Creole Mustard Aioli
  • 1 cup heavy mayo
  • 1 cup creole mustard
  • ¼ cup honey
  • Pinch salt
  • Pinch white pepper


  1. Combine all ingredients for blackening spice and set aside (or buy premade blackening spice packet from store!)
  2. Bring all pickling liquid ingredients to a boil in a medium saucepan
  3. Remove pickling liquid from heat and allow to cool
  4. Strain pickling liquid
  5. Mix bagged slaw and pickling liquid in a medium bowl and set aside
  6. Mix all creole mustard aioli ingredients and set aside
  7. Heavily season catfish with blackening spice until completely coated
  8. Melt butter in a medium frying pan on medium-high heat
  9. Fry catfish for 5-10 minutes until blackened
  10. Spread creole aioli mustard on slider bun
  11. Remove slaw from pickling liquid
  12. Place catfish on bun and top with slaw
  13. Enjoy!

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Danny Messinger

As public relations coordinator for California’s Great America, I get to tell the incredible stories of our park to the world—and take our biggest fans Between the Lines. I’ve been an incurable amusement park fanatic since I was a kid and have worked at two other parks (shout-out to Cedar Point and Valleyfair!). Now, I can’t wait to share my passion with our readers!

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