Dairy-Free Blackened Catfish Po' Boy with Avocado Aioli

Instructions

1. 1In a small bowl, combine the 1 medium avocado, 1 tbsp lemon juice, 1 clove garlic (minced), 2 tbsp dairy-free mayonnaise, and 1/4 tsp hot sauce. Mash everything together with a fork until smooth to create the avocado aioli. Set this bowl aside.
2. 2Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C).
3. 3Brush both sides of the 2 (about 170 g each) catfish fillets with 1 tbsp olive oil. Sprinkle and press the 2 tbsp blackening seasoning evenly onto both sides of the fillets.
4. 4Carefully place the seasoned catfish fillets into the hot skillet. Cook for 3-4 minutes per side. The fish is done when it is opaque throughout and has a dark, blackened crust. The internal temperature should reach 63°C.
5. 5While the catfish cooks, slice the 2 French rolls in half horizontally. Place the cut sides down in the skillet next to the fish during the last 2 minutes of cooking, or toast them lightly in a toaster oven until golden brown.
6. 6Assemble the po' boys by spreading a generous amount of the prepared avocado aioli on both cut sides of the toasted French rolls. Layer the bottom half of each roll with 1 cup of lettuce, sliced 1 medium tomato, and one of the cooked blackened catfish fillets.
7. 7Place the top half of each roll onto the catfish. Serve immediately.

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