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This Cajun-inspired Blackened Fish'wich tastes like it's straight out of the South.
2 russet potatoes, peeled and thinly sliced
1 quart Canola Oil, for deep frying
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
2 tablespoons canola oil
2 catfish filets
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons coarsely chopped fresh thyme leaves
2 sourdough sandwich rolls, toasted
2 romaine lettuce leaves
½ cup mayonnaise
1 clove freshly grated garlic
1 tablespoon chipotle adobo sauce
2 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Using a mandoline, slice potatoes to ⅛-inch thick rounds. Soak the sliced potatoes in hot water with 1 teaspoon salt. Drain the potatoes and lay on paper towel to dry. In a small bowl, mix 1 tablespoon salt, rosemary, and thyme. Set aside.
In a deep skillet, heat the oil to 350 degrees. Fry the potatoes in small batches turning the potatoes occasionally until golden brown, about 6 to 8 minutes total. Using a spider or slotted spoon, remove the chips from the oil and drain on paper towel. Sprinkle chips immediately with the salt mixture. Continue cooking until all potatoes are cooked.
Heat the 2 tablespoons canola oil in a cast-iron skillet over medium-high heat, until slightly smoking. Mix together the salt, black pepper, cayenne pepper, onion and garlic powder, and thyme together in a small bowl. Coat the fish evenly with the seasoning and place in the skillet. Toast sandwich rolls.
Cook on each side until seasonings darken, about 3 to 5 minutes. Flip fish on other side and cook for an additional 4 minutes. Remove from skillet.
In a small bowl, mix together the mayonnaise, grated garlic, chipotle sauce, and lemon juice. Season with salt and pepper. To assemble, slather sauce on each side of bread, top with lettuce and catfish. Serve with homemade potato chips. Cook with soul. Eat with pleasure!
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