Blackened Catfish Po'boy with Light Tartar Sauce

Blackened Catfish Po'boy with Light Tartar Sauce
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  • 4
  • catfish fillets (1¼ pounds total)
  • 3
  • tablespoons Creole seasoning
  • 1
  • baguette or French bread loaf, cut into 4 pieces and split
  • Thinly sliced iceberg lettuce, for serving
  • + 4 more ingredients
    • Dill pickle slices, for serving
    • 1
    • large tomato, thinly sliced
    • cup Light Tartar Sauce, for serving

Directions 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 ...

View full recipe at SpringPad


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