Best Blackened Catfish Poboy Tacos With Cajun Remoulade Recipes

BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE

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.

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.

BLACKENED FISH TACOS

Steps:

• In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
• Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
• Combine all of the Slaw ingredients in a large bowl and mix well.
• Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
• Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
• Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE

Steps:

• Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping).
• Liberally sprinkle cajun seasoning on both sides of the fillets.
• Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade.
• Add the lemon juice and olive oil and pulse a few times until the mixture is combined.
• Pour the mixture over the seasoned catfish.
• Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat the oven to 350°.
• Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm.
• Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended.
• Scrape into a small bowl and refrigerate until ready to serve.
• To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves.
• Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.

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.

SOFT CATFISH TACOS

Steps:

• Preheat oven to 350°.
• Wrap the tortillas in foil and warm in the oven for 10-15 minutes, or until heated.
• Meanwhile, make the salsa.
• Mix the tomato, avocado, lime zest, and juice, onion, garlic, cilantro, jalapenos, and salt in a medium bowl; set aside.
• Place the catfish fillets in single layer on a rimmed baking sheet.
• Move the broiler rack to a position about 5 inches from the broiler.
• Preheat the broiler; you can move the tortillas to the bottom rack of the oven to keep them warm.
• Broil the catfish for 6-8 minutes, or until it flakes easily when tested with a fork.
• The pan will have some liquid that was released from the fish.
• Cut the catfish into strips.
• Top each tortilla with 1/3 cup of lettuce and then the fish strips (sprinkle with salt and pepper, if desired).
• Top the tacos with the salsa and shredded cheese; serve with sour cream.

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.