Blackened Catfish Po' Boy with Vegan Remoulade

Name: Blackened Catfish Po' Boy with Vegan Remoulade
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 6 oz each Catfish fillets; 2 tbsp Blackening seasoning; 4 6 inch Baguettes; 4 cups shredded Lettuce; 1 large Tomato, sliced; 1/2 cup Vegan mayonnaise; 1 tbsp Dijon mustard; 1 tsp Hot sauce; 2 tbsp Sweet pickle relish; 2 tbsp Green onions, chopped; 2 tbsp Parsley, chopped; 1 clove Garlic, minced; 1 tsp Lemon juice

A classic New Orleans sandwich featuring blackened catfish served on a toasted baguette with lettuce, tomato, and a creamy vegan remoulade sauce.

40m4 servings

Contains eggContains wheatContains fish

600 cal|45g protein|55g carbs|25g fat|4g fiber

Ingredients

4 6 oz each Catfish fillets
2 tbsp Blackening seasoning
4 6 inch Baguettes
4 cups shredded Lettuce
1 large Tomato, sliced
1/2 cup Vegan mayonnaise
1 tbsp Dijon mustard
1 tsp Hot sauce
2 tbsp Sweet pickle relish
2 tbsp Green onions, chopped
2 tbsp Parsley, chopped
1 clove Garlic, minced
1 tsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a small bowl, combine vegan mayonnaise, Dijon mustard, hot sauce, pickle relish, green onions, parsley, garlic, and lemon juice to make the remoulade. Stir well and refrigerate.
2Preheat a cast-iron skillet over medium-high heat.
3Coat catfish fillets with blackening seasoning.
4Cook catfish in the hot skillet for 3-4 minutes per side, or until cooked through and blackened.
5Slice baguettes in half and lightly toast if desired.
6Spread vegan remoulade on both halves of each baguette.
7Layer lettuce, tomato, and blackened catfish on the baguette. Serve immediately.

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