Ingredients for Blackened Catfish Po Boy Can Sub Tilapia Or Salmon
- Sweet Paprika
- Dried Oregano
- Dried Thyme
- 1 teaspoon cayenne pepper (or more, to taste)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon brown sugar
- Salt & Freshly Ground Black Pepper
- 2 (6-ounce) catfish fillets (or tilapia or salmon fillets)
- Vegetable Oil
- French Baguettes
- 1/4 cup tartar sauce
- Iceberg Lettuce
- Tomatoes
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How to Make Blackened Catfish Po Boy Can Sub Tilapia Or Salmon
- **Prepare the Blackening Seasoning:** In a small bowl, combine the paprika, oregano, thyme, cayenne pepper, garlic powder, onion powder, and brown sugar. Mix well.
- **Prepare the Fish:** Pat the fish fillets completely dry with paper towels. This is crucial for a good sear.
- **Season the Fish:** Lightly brush the fish fillets with vegetable oil. Season generously with salt and pepper, then liberally sprinkle with the blackening spice mix, gently pressing the spices into the fish to ensure they adhere.
- **Heat the Pan:** Coat the bottom of a large, nonstick skillet with 2 tablespoons of vegetable oil. Heat over medium-high heat until the oil shimmers.
- **Cook the Fish:** Carefully place the fish fillets in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. If necessary, cook in batches to avoid overcrowding.
- **Keep Warm:** While cooking in batches, keep cooked fish warm in a 200°F (93°C) oven.
- **Assemble the Po' Boys:** Spread tartar sauce generously on the toasted rolls.
- **Add the Fish and Toppings:** Place a fish fillet on each roll, top with lettuce and tomato slices.
- **Serve Immediately:** Serve the Blackened Fish Po' Boys immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
11g
Fat
16g
Carbs
13g
