Blackened Catfish Po’Boy
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
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4catfish fillets (1 1/4 pounds total)
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3tablespoons Creole seasoning
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1baguette or French bread loaf, cut into 4 pieces and split
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Thinly sliced iceberg lettuce, for serving
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Dill pickle slices, for serving
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1large tomato, thinly sliced
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Tartar sauce, for serving
For the tartar sauce:
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3/4cup mayonnaise
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3tablespoons finely minced dill pickles
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1tablespoon finely minced capers
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1tablespoon finely minced green onions
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1teaspoon finely minced lemon zest
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1/4teaspoon kosher salt
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1/4teaspoon freshly ground black pepper
Directions
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1
Heat broiler with rack in second highest position. Place a broiler-proof wire rack in a rimmed baking sheet.
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2
Arrange fish on rack and sprinkle evenly with Creole seasoning.
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3
Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes.
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4
Remove fish from oven and toast bread under broiler, about 2 minutes.
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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.
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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