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Blackened Catfish Po' Boy
Created by: Howcan Team
Ingredients
- 4 catfish fillets (6-8 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon capers, chopped
- 1 tablespoon pickle relish
- 1 tablespoon lemon juice
- 1 French baguette, cut into 4 equal pieces and split lengthwise
- 2 cups shredded lettuce
- 2 tomatoes, sliced
- Vegetable oil for frying
- 4 tablespoons butter, melted
- 4 tablespoons olive oil
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, white pepper, and salt to create the blackening seasoning.
- Coat each catfish fillet with the blackening seasoning, pressing the seasoning into the fish to ensure it sticks.
- In another bowl, mix mayonnaise, Dijon mustard, hot sauce, capers, pickle relish, and lemon juice to make the remoulade sauce. Refrigerate until ready to use.
- Heat a large cast-iron skillet over high heat until smoking hot.
- Add enough vegetable oil to coat the bottom of the skillet.
- Carefully place the catfish fillets in the skillet and cook for 2-3 minutes per side, or until blackened and cooked through.
- While the catfish is cooking, brush the cut sides of the baguette with a mixture of melted butter and olive oil.
- Place the baguette, cut side down, in a separate skillet over medium heat and toast until golden brown and crispy.
- To assemble the po' boys, spread a generous amount of remoulade sauce on the bottom half of each baguette.
- Top with shredded lettuce, sliced tomatoes, and a blackened catfish fillet.
- Close the sandwich with the top half of the baguette and serve immediately.
The Blackened Catfish Po' Boy is a classic Southern dish with roots in Louisiana. This iconic sandwich features crispy, blackened catfish nestled in a soft, fluffy French bread, typically dressed with lettuce, tomatoes, pickles, and a generous slathering of tangy remoulade sauce. The dish is believed to have originated in New Orleans, where it quickly became a staple in the city's vibrant culinary scene. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this dish, showcasing their unique spice blends and cooking techniques. Today, the best versions of this dish can be found in authentic Cajun and Creole restaurants across Louisiana, where the key to perfection lies in the perfectly seasoned catfish and the freshly baked bread. For a twist, some chefs opt for grilling the catfish instead of blackening it, adding a smoky flavor to the sandwich. Whether you're in the heart of New Orleans or a quaint bayou town, the Blackened Catfish Po' Boy is a must-try for any seafood enthusiast.
25 min
4
450 calories
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