Blackened Catfish Recipe
Specialty po'boy with creole spice seared alabama catfish, corn & red pepper relish, smoke tomato aioli, and charred lemon.
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Ingredients
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For the Blackened Catfish
For the Corn & Red Pepper Relish
For the Smoke Tomato Aioli
For Assembly
Method
Preparation of Blackened Catfish
- 1
Season the Catfish
Rub the catfish fillets with olive oil, then coat them evenly with the Creole spice blend and salt.
- 2
Sear the Catfish
Heat a cast-iron skillet over high heat until very hot. Add the catfish fillets and cook for about 3-4 minutes on each side until blackened and cooked through. Remove from heat and set aside.
Preparation of Corn & Red Pepper Relish
- 3
Mix the Relish
In a bowl, combine fresh corn, diced red bell pepper, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside.
Preparation of Smoke Tomato Aioli
- 4
Prepare the Aioli
In a mixing bowl, combine mayonnaise, smoked paprika, minced garlic, lemon juice, and salt. Mix until well incorporated and smooth.
Assembling the Po'boy
- 5
Build the Sandwich
Slice the French rolls in half and spread a generous amount of smoke tomato aioli on both sides. Place a blackened catfish fillet in the center, top with corn and red pepper relish, and close the sandwich.
- 6
Serve
Serve the po'boys with charred lemon wedges on the side for squeezing over the top.