Catfish Po'Boys with Cajun Remoulade |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3/4 cup(s) buttermilk |
3 tablespoon(s) coarse-grain dijon mustard, divided |
3 teaspoon(s) hot sauce, divided |
3 teaspoon(s) cajun seasoning mix, divided |
4 catfish fillets (about 1 1/4 pound) |
1/2 cup(s) unseasoned cornmeal fish-fry mix |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) ground black pepper |
1/4 cup(s) reduced-fat mayonnaise |
1 teaspoon(s) worchestershire sauce |
olive-oil cooking spray |
4 sections of crusty french bread (each 5 inches long), halved horizontally |
2 cup(s) shredded romaine lettuce |
1 large tomato, thinly sliced |
Directions:
1. In a shallow dish or bowl, whisk together the buttermilk, 2 tablespoons mustard, 2 teaspoons hot sauce and 1 teaspoon Cajun seasoning. Add the catfish fillets, turning to coat them with the mixture. Cover the dish with plastic wrap, and refrigerate for at least 20 minutes or up to 2 hours.
2. Meanwhile, in another shallow dish or bowl, whisk together the cornmeal fish-fry mix, 1 teaspoon Cajun seasoning, and the salt and pepper. Set aside.
3. To make the remoulade, in a small bowl, whisk together the mayonnaise, Worcestershire, remaining 1 tablespoon Dijon mustard and remaining 1 teaspoon each of hot sauce and Cajun seasoning. Set aside or cover and refrigerate if using later.
4. When ready to cook the fish, heat the broiler. Use the cooking spray to lightly coat a wire rack large enough to hold the fish in a single layer. Place the rack on a baking sheet.
5. Remove the fish from the refrigerator and turn each fillet in the buttermilk mixture to recoat. Transfer to the cornmeal mixture, turning the fillets to coat completely. Lightly mist the fillets on both sides with the cooking spray and place on the prepared rack so they do not touch one another. 6. Broil 4 inches from the heat source for 3 minutes, then carefully flip the fillets and broil for another 3 minutes, or until the fish is opaque at the center. 7. Assemble the po'boy sandwiches by spreading the cut side of each piece of bread with the reserved sauce. On the bottom half of each bread section, layer with a catfish fillet, shredded lettuce, sliced tomato and the top piece of bread. Serve immediately.
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