BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE
From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.
Provided by Bren in LR
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blackened Catfish.
- Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
- Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
- Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
- Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
- Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
- Remoulade:.
- In a bowl, combine all the ingredients and stir.
Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7
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John Butler
[email protected]These tacos were delicious! The catfish was perfectly cooked and the remoulade was amazing. I would definitely recommend this recipe.
Dennis Delaney
[email protected]I made these tacos for my family and they loved them. The catfish was crispy and the remoulade was creamy and tangy. I would definitely make these again.
mounier Chams
[email protected]These tacos were amazing! The catfish was cooked perfectly and the remoulade was delicious. I would definitely recommend this recipe.
Esther Majige
[email protected]The catfish was a bit dry, but the remoulade helped to add some moisture. Overall, these tacos were pretty good.
Piryasha Tamang
[email protected]These tacos were easy to make and very tasty. The catfish was crispy and the remoulade was tangy and creamy. I would definitely make these again.
_John_ _ken_
[email protected]I made these tacos for a party and they were a huge hit. Everyone loved the unique flavor of the blackened catfish and the creamy remoulade.
Mohammad Ali Bhatti
[email protected]These tacos were delicious! The catfish was perfectly cooked and the remoulade was amazing. I would definitely recommend this recipe.
Scott Kirby
[email protected]I'm not a big fan of catfish, but these tacos were surprisingly good. The remoulade really made the dish.
AbdulRehman Officle
[email protected]These tacos were a bit too messy to eat, but they were still delicious.
VVS1 DAO
[email protected]I made these tacos for my family and they loved them. The catfish was crispy and the remoulade was creamy and tangy. I would definitely make these again.
Joseph Gipson
[email protected]The catfish was a bit too spicy for my taste, but the remoulade helped to balance it out.
Rivindu Nethsara
[email protected]These tacos were easy to make and very tasty. I would definitely recommend them.
Juanita Antonio
[email protected]I followed the recipe exactly and the tacos turned out great. The catfish was moist and flavorful, and the remoulade was perfect.
Aamir Awan
[email protected]The catfish was a bit dry, but the remoulade was delicious.
Sakhi khan
[email protected]I made these tacos for a party and they were a huge success. Everyone loved them!
Adem Cirfe
[email protected]The catfish poboy tacos were amazing! The blackened catfish was crispy and flavorful, and the remoulade was tangy and creamy. I would definitely recommend this recipe.
Arafatsk Arafatsk
[email protected]These tacos were a hit! The catfish was perfectly cooked and the Cajun remoulade was delicious. I'll definitely be making these again.