There are three components that make these spicy catfish poboys with creamy cajun spread great! Good bread, quality fish seasoned simply, and a bold spread!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Cajun
Serves: 2 sandwiches
Ingredients
12 inch multigrain batard or french bread
1 TBS butter
2 catfish fillets (about ½ lb)
1 TBS flour (I used white whole wheat)
¼ tsp salt and sugar, each
⅛ tsp paprika, black pepper, and thyme, each
Splash avocado oil
1 medium tomato, sliced
2 romaine lettuce leaves
Cajun Spread
3 TBS mayo
1 tsp lemon juice and louisana style hot sauce, each
½ tsp dijon mustard
¼ tsp lemon rind
1 garlic clove, minced
Instructions
Cut bread into 2 six inch sections. Cut each section in half to make a sandwich. Spread butter on the inside of each slice.
Mix together flour, salt, sugar, paprika, black pepper, and thyme.
Heat a large skillet over medium high heat. Place bread, buttered side down and cook until browned, 2-3 minutes. Remove from pan.
Place a splash of avocado oil, or other high heat oil, into the skillet.
Dredge fish in the flour mixture and cook in a hot skillet until opaque and cooked through.
Cajun spread
Combine all ingredients. Set aside
Sandwiches
Smear the toasted bread with the cajun spread. Top with lettuce, fish and tomato slices. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/catfish-po-boy-creamy-cajun-spread/