Blackened Catfish Po’ Boys
MAKES 4
This herby mayo adds a tangy punch.
½ cup mayonnaise*
1 tablespoon chopped fresh parsley
1 tablespoon Creole seasoning
1 tablespoon sweet pickle relish
2 teaspoons red wine vinegar
1 teaspoon hot sauce
2 tablespoons vegetable oil
4 (4-ounce) catfish fillets, skinned
1 tablespoon blackened seasoning
2 (12-inch) loaves French bread, toasted
Green leaf lettuce and sliced tomato, to serve
1. In a small bowl, stir together mayonnaise, parsley, Creole seasoning, relish, vinegar, and hot sauce. Cover and refrigerate until ready to use.
In a large skillet, heat oil
