Blackened Catfish Po’boy
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.
Preparation time: 20 minutes
4 catfish fillets (1 ¼ 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 (recipe below)
- Heat broiler with rack in second highest position. Place a broiler-proof wire rack in a rimmed baking sheet.
- Arrange fish on rack and sprinkle evenly with Creole seasoning.
- Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes.
- Remove fish from oven and toast bread under broiler, about 2 minutes.
- 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.
Recipe source: Martha Stewart
Homemade Tartar Sauce
¾ 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
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
In a small bowl, combine all ingredients and stir until well blended. Cover and refrigerate until ready to serve.