Blackened Catfish Po'Boy With Light Tartar Sauce Recipe

Recipe By Slurrp

This Blackened Catfish Po'Boy is a classic Louisiana sandwich with a twist. The catfish fillets are coated in a flavorful spice rub and then pan-fried until crispy. Served on a soft baguette with lettuce, tomato, and a light tartar sauce, this sandwich is a delicious combination of flavors and textures. The blackened seasoning adds a smoky and spicy kick to the tender catfish, while the tartar sauce provides a creamy and tangy contrast. It's the perfect dish for a Southern-inspired lunch or dinner.

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Blackened Catfish Po'Boy With Light Tartar Sauce
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Ingredients for Blackened Catfish Po'Boy With Light Tartar Sauce Recipe

  • 1 Catfish Fillets
  • 1/2 tablespoon Paprika
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1/2 tablespoon Olive Oil
  • 1 Baguettes
  • 1/4 cup Mayonnaise
  • 1/2 tablespoon Pickle Relish
  • 1/4 tablespoon Lemon Juice
  • 1/2 tablespoon Chopped Parsley
  • as required Lettuce Leaves
  • as required Tomato Slices
  • As required Salt And Pepper To Taste

Directions: Blackened Catfish Po'boy With Light Tartar Sauce Recipe

Cooking Directions

  • STEP 1.In a small bowl, mix together the blackened seasoning ingredients: paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
  • STEP 2.Coat the catfish fillets with the blackened seasoning, pressing it onto both sides of the fish.
  • STEP 3.Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the catfish fillets and cook for 3-4 minutes per side, or until blackened and cooked through.
  • STEP 4.While the catfish is cooking, prepare the tartar sauce by combining the mayonnaise, pickle relish, lemon juice, and chopped parsley in a small bowl. Season with salt and pepper to taste.
  • STEP 5.To assemble the po'boy sandwiches, spread a generous amount of tartar sauce on the bottom half of each baguette. Top with a catfish fillet, lettuce, and tomato slices. Serve immediately and enjoy!

Cooking Tips

  • Make sure to press the blackened seasoning onto the catfish fillets to ensure maximum flavor.
  • Adjust the amount of cayenne pepper in the blackened seasoning to suit your spice preference.
  • For a healthier option, you can bake the catfish fillets in the oven instead of pan-frying them.

Storage and Serving

  • This Blackened Catfish Po'Boy is best served immediately while the catfish fillets are still crispy.
  • If you have any leftovers, store the cooked catfish fillets separately from the bread and toppings in an airtight container in the refrigerator.
  • To reheat, place the catfish fillets in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • When ready to serve, assemble the po'boy sandwiches with fresh bread and toppings.
Nutrition
value
107
calories per serving
4 g Fat13 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    13g
  • Carbs
    1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    1g
  • Protein
    13g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    10mg
  • Iron
    < 1mg
  • Vitamin A
    335mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    178mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp