Blackened Catfish Poboy With Light Tartar Sauce Recipes

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CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

QUICK SHRIMP PO'BOYS



Quick Shrimp Po'boys image

Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft hoagie rolls. Serve with a jazzy soundtrack!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

3/4 cup mayonnaise
1 1/2 pounds large shrimp (26 to 30), peeled, deveined, and butterflied
1/4 cup minced celery
2 tablespoons dill relish, such as Heinz
1 1/2 teaspoons fresh lemon juice, plus wedges for serving
Kosher salt and freshly ground pepper
Vegetable oil, for frying
3/4 cup fine yellow cornmeal
4 soft hoagie or French rolls, split
Shredded iceberg lettuce, sliced tomato, and hot sauce, for serving

Steps:

  • Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper.
  • Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon.

BLACKENED CATFISH PO' BOY (CAN SUB TILAPIA OR SALMON)



Blackened Catfish Po' Boy (Can Sub Tilapia or Salmon) image

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

1 tablespoon sweet paprika (plus the 1 teaspoon below)
1 teaspoon sweet paprika
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne (to taste)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sugar
salt & freshly ground black pepper
4 (8 ounce) catfish fillets (or tilapia or salmon)
vegetable oil (for frying)
4 French baguettes or 4 hoagie rolls, split and toasted
tartar sauce
shredded iceberg lettuce
tomatoes, slices

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

CATFISH PO BOY



Catfish Po Boy image

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories     Seafood     Fish     Catfish

Time 40m

Yield 8

Number Of Ingredients 31

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g

CATFISH PO' BOY



Catfish Po' Boy image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 1 sandwich

Number Of Ingredients 21

Vegetable oil, for frying
Two 4-ounce skinless catfish fillets
Kosher salt and freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 cup all-purpose flour
1 large egg
1/2 cup garlic and herb breadcrumbs
4 slices American cheese
2 tablespoons mayonnaise
2 tablespoons tartar sauce
1 tablespoon chopped chives
1 teaspoon chopped capers
1 teaspoon Dijon mustard
1 teaspoon sriracha
1/4 head iceberg lettuce, shredded
1 teaspoon red wine vinegar
One 12-inch hoagie, split and lightly toasted
Long pre-sliced pickles, for serving
Sliced tomatoes, for serving
Whole pork rinds, for serving
BBQ potato chips, for serving

Steps:

  • Preheat the oven to 300 degrees F. Fill a large Dutch oven halfway with oil. Heat to 350 degrees F over medium heat. Line a baking sheet with a wire cooling rack.
  • Sprinkle the catfish with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of the Cajun seasoning. Set up a breading station with 3 shallow dishes. In the first dish, season the flour with the remaining 1 teaspoon Cajun seasoning. Lightly beat the egg in the second dish. Mix the breadcrumbs and a pinch of salt in the last dish. Bread the fillets in the flour, then the egg, then the breadcrumbs, allowing the excess from each to drip off. Carefully slip them into the hot oil and fry for 1 to 2 minutes per side. Remove to the cooling rack. Place 2 slices of American cheese on each piece of fish and put in the oven until the cheese is melted, 2 to 3 minutes.
  • Meanwhile, combine the mayonnaise, tartar sauce, chives, capers, Dijon and sriracha in a medium bowl. Season with salt and pepper. In another bowl, toss the lettuce with the red wine vinegar and a pinch of salt and pepper. Spread the sauce on both halves of the hoagie. Layer the bottom bun with pickles, tomatoes, fish, lettuce and assorted chips. Top with the other half of the bun.

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