Blackened Catfish Po'boy with Light Tartar SauceCreole seasoning gives the fish in this New Orleans sandwich a zesty kick, and because the fish is broiled instead of fried, it's not full of fat.
  • 4 catfish fillets (1 1/4 pounds total)
  • 3 tablespoons Creole seasoning
  • 1 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
  • 1/2 cup Light Tartar Sauce, for serving
servings:4
  1. 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.
20 min20 min20 min

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 not full of fat.
Search

Ingredients

  • 4 catfish fillets (1 1/4 pounds total)
  • 3 tablespoons Creole seasoning
  • 1 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
  • 1/2 cup Light Tartar Sauce, for serving

Directions

  1. 1Heat 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.

Browse Recipe

* Required
  1. Rating is required
  2. Title is required
  3. Write at least 3 characters
Posting review…
Sorry, we were unable to submit your review. Please try again.