Blackened Catfish Po’ Boy

Blackened Catfish Po’ Boy

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One of chef Lynn's favourites, this version of the classic Louisiana sandwich is all about hot, flaky catfish fillets spiced up with a homemade Cajun rub. Delish!

By Lynn Crawford

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Serves 4

3 tbsp (50 mL) Cajun seasoning
4 5-oz. (250-g) skinless catfish fillets
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) unsalted butter
1 baguette, quartered and cut in half lengthwise
1/4 cup (60 mL) lemon-mustard remoulade
1 small head iceberg lettuce, finely shredded
2 dill pickles, thinly sliced

  1. Sprinkle Cajun seasoning over both sides of catfish, coating well.
  2. Heat oil and butter in a large skillet over medium-high heat.
  3. Sauté catfish until just cooked through, about 4 minutes on each side.
  4. Spread remoulade generously on both halves of baguette.
  5. Compose sandwich, layering lettuce, tomato, pickles and catfish on top.

Cajun Seasoning

Chef Lynn's signature seasoning is also available at her Toronto food shop, Ruby Eats.

Makes 2/3 cup (150 mL)

1/3 cup (75ml) smoked paprika
1 tbsp (15 mL) kosher salt
2 tsp (10 mL) onion powder
2 tsp (10 mL) garlic powder
2 tsp (10 mL) dried oregano
2 tsp (10 mL) dried basil
1 tsp (5 mL) dried thyme
1 tsp (5 mL) ground black pepper
1 tsp (5 mL) cayenne pepper

Combine all ingredients and mix thoroughly; store in an airtight container.

Lemon-Mustard Remoulade

Makes 1 1/2 cups (375 mL)

1 cup (250 mL) mayonnaise
juice and zest of 2 lemons
2 tbsp (30 mL) cornichons, minced
2 tbsp (30 mL) capers, minced
2 tbsp (30 mL) fresh parsley, chopped
2 tbsp (30 mL) fresh chives, chopped
2 tbsp (30 mL) grainy mustard
salt and pepper to taste

Whisk all ingredients together in a small bowl; refrigerate until ready to use.

 

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