Baked catfish po boy sliders with spicy remoulade sauce

Baked catfish po boy sliders with spicy remoulade sauce

Baked catfish po boy sliders with spicy remoulade sauce
Baked catfish po boy sliders with spicy remoulade sauce (served with coleslaw)

For the past several weekends, I’ve been trying new recipes while we’ve been watching the NFL playoffs. This baked catfish recipe isn’t new to me, but I haven’t made it in several years. I made some changes to it yesterday and ended up with these delicious po boy sliders.

Catfish is traditionally used in po boy sandwiches, but I opted to use cod this time because it was on sale at the grocery store — either works great. I also made a quick remoulade sauce, which adds great flavor to the sliders. If you don’t like horseradish, you could add Dijon mustard to the sauce instead, although it won’t be the same.

I stayed with the Southern theme, and made oven-roasted garlic and rosemary sweet potatoes as a side. We also had coleslaw. It was a delicious meal — and the leftovers are waiting for us tomorrow night!

Baked catfish po boy sliders with spicy remoulade sauce
Serves 4 (2 sliders each)
By Jane and Michael’s Gourmet Extravaganza

For the spicy remoulade sauce:

  • 6 Tbsp mayonnaise
  • 2 Tbsp horseradish sauce
  • 1/2 to 1 tsp Cajun seasoning
  • Dash of Louisiana hot sauce

Combine all ingredients in a small bowl and mix well. Cover with plastic wrap and refrigerate for at least 1 hour, to allow the flavors to blend together.

For the baked catfish:

  • 2 Tbsp yellow cornmeal or grits
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp lemon-pepper seasoning
  • 1/4 tsp garlic powder
  • 1 lb of catfish fillets (I’ve also used cod)
  • Olive oil, for drizzling

Preheat oven to 400 degrees. Line a shallow baking dish with foil and spray with non-stick spray. Mix the cornmeal and seasoning together in a small bowl.

Place the fish fillets on the foil, drizzle with olive oil, and coat with half of the seasoning mixture. Flip the fish over, drizzle with olive oil, and coat with the remaining seasoning.

Bake the catfish for 20-25 minutes, or until the thickest part flakes easily with a fork. If you’d like, you can broil the fish for the last couple minutes to crisp up the seasoning a bit.

For the sliders:

  • 8 whole-wheat rolls
  • 1-2 cups of shredded romaine lettuce
  • 1 large tomato, thinly sliced
  • Baked catfish (see above)
  • Spicy remoulade sauce (see above)

Split the rolls and top with lettuce, tomato, and baked catfish. Spread the spicy remoulade sauce on the top half of each roll. Enjoy!

Pairs well with:
Oven-roasted garlic and rosemary sweet potatoes
Coleslaw

(Recipe adapted from Taste of Home)

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