BLACKENED CATFISH PO'BOY WITH LIGHT TARTAR SAUCE
Creole seasoning gives the fish in this New Orleans sandwich a zesty kick, and because the fish is broiled instead of fried, it's a lighter option than what you might find in a restaurant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in second highest position. Place a broilerproof 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 sides together.
Nutrition Facts : Calories 535 g, Fat 16 g, Fiber 5 g, Protein 36 g
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Tahir Noor
[email protected]I will never make this recipe again.
Oluwabukola Shodeinde
[email protected]This recipe was a waste of time.
kismat stella
[email protected]I would not recommend this recipe.
JR Gaming tube
[email protected]Not as good as I expected.
Kelvin Jumah
[email protected]A bit too spicy for my taste.
Shabana Amin
[email protected]Perfect for a summer cookout.
Md Mosaruf
[email protected]Will definitely make again.
Ms Lipe
[email protected]Delicious!
Esidene Dennis
[email protected]This recipe was easy to follow and the poboy turned out great. I will definitely be making it again.
Tabitha Jones
[email protected]I thought the catfish was a bit too spicy, but my husband loved it. The tartar sauce was good.
Derrin Welsh
[email protected]The catfish was a bit dry, but the tartar sauce helped. Overall, it was a good sandwich.
LIL NINJA
[email protected]This poboy was amazing! The catfish was cooked to perfection and the tartar sauce was delicious. I will definitely be making this again.
Tisetso Motaung
[email protected]I've made this recipe several times now and it's always a crowd pleaser. The catfish is crispy on the outside and flaky on the inside, and the tartar sauce is the perfect complement.
shehnaz hafeez
[email protected]This blackened catfish poboy was a hit! The fish was perfectly cooked and seasoned, and the tartar sauce was light and tangy. The poboy was messy to eat, but it was worth it.