Cajun · dinner
Blackened Catfish Po' Boys
Fish goes first while it's freshest, and a quick spicy remoulade makes a skillet dinner feel like New Orleans.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $17
Ingredients
For 2 servings
Seafood
- catfish fillet1 lb
Spices
- Cajun seasoning2 tbsp
Bakery
- hoagie roll2 piece
Sauces & condiments
- mayonnaise3 tbsp
- hot sauce1 tsp
- dill pickle2 piece
Produce
- scallion2 piece
- lemon1 piece
- tomato1 piece
- romaine heart1 piece
Pantry & grains
- vegetable oil2 tbsp
Method
- 1
Mix mayo, hot sauce, 2 chopped pickles, 1 sliced scallion and a squeeze of lemon into a remoulade.
- 2
Pat catfish dry, cut into 4 to 6 strips, and coat all over with Cajun seasoning.
- 3
Heat oil in a large skillet over medium-high until shimmering.
- 4
Sear catfish 3 to 4 minutes per side until deeply browned and flaking easily with a fork.
- 5
Toast the split rolls cut-side down in the same skillet for 1 minute.
- 6
Spread remoulade on the rolls, then layer shredded romaine, sliced tomato and catfish. Finish with lemon juice.
Kitchen note
Open a window or run the vent fan: blackening smokes a bit. Leave out the hot sauce for milder palates.Approximate per serving: 720 calories, 40g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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