These irresistible sandwiches pay tribute to one of our favorite New Orleans dishes: the catfish po’ boy. Hearty, flaky catfish fillets dusted with a blend of spices like paprika, ground mustard, and cayenne pepper (plus a bit of rice flour) crisp up beautifully in the pan. In classic style, we’re serving the fish between crusty, oven-toasted baguettes and layers of creamy rémoulade. A side of roasted broccoli gets another layer of flavor and texture from a crunchy peanut garnish.
Ingredients
Ingredients
- 2 Catfish Fillets
- 2 Small Baguettes
- 1 Garlic
- 1/2 lb Broccoli
- 2 tbsp Roasted Peanuts
- 2 tsp Capers
- 1 oz Pickle Chips
- 1 tbsp Red Wine Vinegar
- 1/4 c Creamy Mustard Sauce
- 2 tbsp Cajun Spice Blend (Rice Flour, Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Ground Oregano, Ground Thyme, & Cayenne Pepper)
- 1 Romaine Lettuce Heart
Instructions
Instructions
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the baguettes. Cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the pickle chips.
Roast & dress the broccoli:
Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 15 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the peanuts, half the vinegar, and a drizzle of olive oil. Carefully stir to combine. Season with salt and pepper to taste. Transfer to a serving dish. Set aside in a warm place.
Make the rémoulade:
While the broccoli roasts, in a bowl, combine the creamy mustard sauce, capers, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
Coat & cook the catfish:
While the broccoli continues to roast, place the spice blend on a plate. Pat the catfish fillets dry with paper towels. Season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the spice blend (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets; cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.
Toast the baguettes:
While the catfish cooks, place the baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 6 minutes, or until lightly browned and crispy. Remove from the oven. Transfer to a work surface.
Finish & plate your dish:
Just before serving, in a medium bowl, combine the lettuce and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. Divide the rémoulade among the cut sides of the toasted baguettes. Top the baguette bottoms with the pickle chips, cooked catfish fillets, and dressed lettuce. Complete the sandwiches with the baguette tops. Divide between 2 dishes. Serve with the dressed broccoli on the side. Enjoy!