Blackened Catfish Po’Boy

By Lunds & Byerlys

March 21, 2024

In this simple 20-minute recipe, the fish is broiled, not fried, for a lighter version of the traditional New Orleans sandwich. Serve with a simple homemade tartar sauce or your favorite store-bought brand. Tartar sauce will keep in the refrigerator for up to 2 weeks.

SERVINGS

4

PREP TIME

5 min

COOK TIME

15 min

Ingredients

  • 4
    catfish fillets (1 1/4 pounds total)
  • 3
    tablespoons Creole seasoning
  • 1
    baguette or French bread loaf, cut into 4 pieces and split
  • Thinly sliced iceberg lettuce, for serving
  • Dill pickle slices, for serving
  • 1
    large tomato, thinly sliced
  • Tartar sauce, for serving

For the tartar sauce:

  • 3/4
    cup mayonnaise
  • 3
    tablespoons finely minced dill pickles
  • 1
    tablespoon finely minced capers
  • 1
    tablespoon finely minced green onions
  • 1
    teaspoon finely minced lemon zest
  • 1/4
    teaspoon kosher salt
  • 1/4
    teaspoon freshly ground black pepper

Directions

  1. 1

    Heat broiler with rack in second highest position. Place a broiler-proof wire rack in a rimmed baking sheet.

  2. 2

    Arrange fish on rack and sprinkle evenly with Creole seasoning.

  3. 3

    Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes.

  4. 4

    Remove fish from oven and toast bread under broiler, about 2 minutes.

  5. 5

    Layer fillets on bottom halves of bread and top with lettuce, pickles and tomato. Spread 2 tablespoons tartar sauce on top halves of bread and sandwich the sides together.

  6. 6

    To make the tartar sauce: In a small bowl, combine all ingredients and stir until well blended. Cover and refrigerate until ready to serve.

Recipe source: Martha Stewart

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