Blackened Catfish Po’Boy Sandwich
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.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Blackened Catfish Po’Boy Sandwich
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
4 catfish fillets (1 1/4 pounds total)
3 tablespoons Creole seasoning
1 French 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
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
- 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.
- To make the tartar sauce: In a small bowl, combine all ingredients and stir until well blended. Cover and refrigerate until ready to serve. Tartar sauce keeps in the refrigerator for up to 2 weeks.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Catfish Fillets - Previously Frozen, 0.5 Pound
Deal
$3.00 avg/ea was $4.50 avg/ea$5.99/lb
L&B Creole Seasoning, 2.8 Ounce
Huge Deal
$5.43 was $6.79$1.94/oz
L&B Classic French Baguette, 12 Ounce
$3.99$0.33/oz
Fresh Express Shreds Iceberg Lettuce, 8 Ounce
$2.99$0.37/oz
L&B Kosher Dill Pickle Sandwich Slices, 24 Ounce
Deal
$5.49 was $5.99$0.23/oz
Bushel Boy Beefsteak Tomatoes, 0.5 Pound
$2.00 avg/ea$3.99/lb
Hellmann's Real Mayonnaise, 30 Ounce
$7.49$0.25/oz
L&B Kosher Dill Pickle Sandwich Slices, 24 Ounce
Deal
$5.49 was $5.99$0.23/oz
Reese Non Pareil Capers, 3 Ounce
$4.29$1.43/oz
Green Onions Bunched, 1 Each
$1.49
Fancy Large Lemons, 0.5 Pound
Huge Deal
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
L&B The Perfect Pepper Blend Spice Grinder, 4.23 Ounce
Deal
$17.99 was $18.99$4.25/oz
Directions
- 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.
- To make the tartar sauce: In a small bowl, combine all ingredients and stir until well blended. Cover and refrigerate until ready to serve. Tartar sauce keeps in the refrigerator for up to 2 weeks.