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Blackened Catfish Po’Boy SandwichBlackened Catfish Po’Boy Sandwich

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.
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Recipe - WOODBURY (+Wines & Spirits)
Recipe: Blackened Catfish Po’Boy Sandwich
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
  1. Heat broiler with rack in second highest position. Place a broiler-proof wire rack in a rimmed baking sheet.
  2. Arrange fish on rack and sprinkle evenly with Creole seasoning.
  3. Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes.
  4. Remove fish from oven and toast bread under broiler, about 2 minutes.
  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.
  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. Tartar sauce keeps in the refrigerator for up to 2 weeks. 
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Directions

  1. Heat broiler with rack in second highest position. Place a broiler-proof wire rack in a rimmed baking sheet.
  2. Arrange fish on rack and sprinkle evenly with Creole seasoning.
  3. Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes.
  4. Remove fish from oven and toast bread under broiler, about 2 minutes.
  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.
  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. Tartar sauce keeps in the refrigerator for up to 2 weeks.