Best 8 Blackened Catfish Poboy Tacos With Cajun Remoulade Recipes

CAJUN CATFISH CAKES WITH REMOULADE

Steps:

• Preheat a grill pan over medium-high heat.
• Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
• Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
• In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
• While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
• Serve the catfish cakes with the remoulade.

BLACKENED CATFISH

Steps:

• Preheat a cast iron skillet to medium high with peanut oil.
• Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
• Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
• Mix all ingredients together well. Cover and refrigerate until ready to serve.

CAJUN-CATFISH TACOS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Toss the cabbage with 1/4 teaspoon salt in a medium bowl and set aside.
• Stir the yogurt, lime zest, lime juice and cayenne pepper together in a small bowl and refrigerate until ready to use.
• Brush the fillets all over with oil and season generously with salt and pepper and then with the spice rub. Lay the fish on the grill and cook, undisturbed, until you see distinct grill marks and can lift the fish without it sticking, 5 to 6 minutes. Test it by gently lifting a corner?if it sticks, cook it a bit longer. Turn the fish over and cook until firm to the touch, about 5 minutes more.
• Microwave or steam tortillas until warm, or grill until slightly charred but still pliable. Fill each tortilla with 1/2 a fish filet, a sprig of cilantro and some cabbage. Drizzle with the yogurt sauce and hot sauce if using. Serve with lime wedges.

BLACKENED CATFISH TACOS

Steps:

• Coat a grill rack with oil and preheat the grill on high for 5 minutes.
• Place the blackening seasoning in a shallow baking dish. Roll the catfish in the seasoning until well coated. Reduce the grill to medium-high, and grill the onions over direct heat until well browned and wilting, turning once, about 10 minutes. Meanwhile, grill the fish over direct heat until cooked through, turning once, about 6 minutes. At the same time, place the tortillas directly on the grill for 1 minute per side. Stack the tortillas and wrap them in foil or a clean towel to keep warm.
• Arrange the fish on a plate, and flake into bite-size pieces with a fork. Transfer the onions to a separate plate. Place the tomatoes, avocado, sour cream, lime wedges and cilantro in separate bowls. Set out with the warm tortillas and hot sauce, and invite guests to make their own tacos.

BLACKENED CATFISH TACOS

Steps:

• For the ma and pa slaw: Whisk together the mayonnaise, lime juice, vinegar and sugar in a large bowl. Add the red and green cabbage and toss until thoroughly coated.
• For the blackened catfish tacos: Heat a medium skillet over medium heat. Working in batches if necessary, add the tortillas and warm 15 seconds per side; keep warm while you fry the catfish.
• Coat one side of each piece of catfish with Creole seasoning. Put the oil in a medium skillet over medium heat; when hot, add the catfish seasoned-side down and cook until blackened, about 5 minutes. Flip, and cook on the second side until an instant-read thermometer reads 145 degrees F., about 5 more minutes.
• Put 1 piece of catfish on each tortilla. Top with some slaw, onions and 2 slices of the avocado. Garnish each with a dollop of thousand island dressing and a few leaves of cilantro, if using. Serve immediately.

CATFISH PO BOY

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
• Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
• Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
• Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

CAJUN STYLE BLACKENED CATFISH

Steps:

• NOTES: You MUST use butter or oil; margarine will not work.
• A large cast-iron skillet works best for this, but any large non-stick skillet will work.
• This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
• This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
• Mix all dry ingredients together.
• Coat fillets evenly with mixture.
• Heat small amount of butter or oil in skillet until hot.
• Place fillets in skillet.
• Cook 3-5 minutes on each side.
• Change butter or oil if it gets too black.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.