BLACKENED CATFISH PO' BOY (CAN SUB TILAPIA OR SALMON)
Make and share this Blackened Catfish Po' Boy (Can Sub Tilapia or Salmon) recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the paprika, oregano, thyme, cayenne, garlic powder, onion powder and sugar. (You can omit this step and use your favorite packaged blackening spice mix.).
- Pat catfish fillets dry with paper towels. Brush lightly with oil, then season well with salt and pepper. Sprinkle liberally with blackening spice mix, gently pressing spices onto fish to adhere.
- Coat bottom of a large, non-stick frying pan with vegetable oil. Heat over medium-high heat until oil is shimmering. Add catfish and fry until cooked through, 3-4 minutes per side. Do not overcrowd pan. Work in batches and keep warm in a low oven.
- Spread toasted rolls with tartar sauce. Place one fillet on each roll, then top with lettuce and tomato. Serve immediately.
Nutrition Facts : Calories 468.9, Fat 15, SaturatedFat 3.4, Cholesterol 124.7, Sodium 552.6, Carbohydrate 39.3, Fiber 2.6, Sugar 3, Protein 42.5
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Christopher Norvick
[email protected]I'm not a fan of spicy food, so I omitted the cayenne pepper from the blackened seasoning. It was still delicious!
Ekpo Wisdom
[email protected]This recipe is a great way to use up leftover catfish. I always have some leftover after I make a fish fry, and this is the perfect way to use it up.
Jessica Rigsby
[email protected]I love the combination of flavors in this recipe. The blackened catfish is spicy and flavorful, and the remoulade sauce is tangy and creamy. It's the perfect sandwich for a summer cookout.
bvzz Dhdh es
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The blackened catfish is so flavorful and the po' boy is the perfect way to enjoy it.
Vihaga Pathum
[email protected]I'm not a big fan of fish, but I loved this recipe. The blackened catfish was cooked perfectly and the flavors were amazing.
Froggy Him
[email protected]This recipe is a great way to introduce kids to fish. My kids loved the blackened catfish po' boys and they even asked for seconds.
Naveed Khadim
[email protected]I'm not a fan of po' boys, but I loved this recipe. The blackened catfish was so flavorful and the remoulade sauce was delicious.
rajkumar alamin (Rajkumar alamin)
[email protected]This recipe is a bit messy to make, but it's worth it. The blackened catfish is so good that you won't mind the mess.
Aolakh Jutt
[email protected]I added some chopped green onions to the remoulade sauce for extra flavor. It was a great addition.
G-Man TrainMan
[email protected]I'm not a fan of spicy food, so I omitted the cayenne pepper from the blackened seasoning. It was still delicious!
Okwy Vivian
[email protected]This recipe is a great way to use up leftover catfish. I always have some leftover after I make a fish fry, and this is the perfect way to use it up.
Fatima Zahid
[email protected]I like to serve this po' boy with a side of coleslaw and potato salad. It's the perfect summer meal.
Chris Gaskill
[email protected]The remoulade sauce is the perfect complement to the blackened catfish. It's tangy, creamy, and flavorful.
Essam Alvine
[email protected]I love how easy this recipe is to make. I can have a delicious po' boy on the table in less than 30 minutes.
Dalton Bush
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The blackened catfish is so flavorful and the po' boy is the perfect way to enjoy it.
Han min Htet
[email protected]I'm not a huge fan of catfish, so I tried this recipe with salmon instead. It was absolutely delicious! The salmon was cooked perfectly and the flavors were amazing.
Tmg SuNita
[email protected]I substituted tilapia for the catfish and it turned out great! The fish was flaky and flavorful, and the overall sandwich was very satisfying.
Faisal Ktk
[email protected]This blackened catfish po' boy was amazing! The fish was cooked perfectly and the remoulade sauce was delicious. I'll definitely be making this again.