Upgrade to Tastemade Plus to enjoy this video

Try it free!

Blackened Fish 'wich

Blackened Fish 'wich

Get Cookin' - Sn 1/Ep 5Get Cookin' - Sn 1/Ep 5

Create a free account with Tastemade to save recipes and videos!

Save

This Cajun-inspired Blackened Fish'wich tastes like it's straight out of the South.

Blackened Fish 'wich
Servings:

serving time2

Ingredients

  • Chips:

  • 2 russet potatoes, peeled and thinly sliced

  • Kosher salt

  • 1 quart Canola Oil, for deep frying

  • 2 tablespoons finely chopped fresh rosemary

  • 2 tablespoons finely chopped fresh thyme

  • Fish:

  • 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

  • Sauce:

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

email

Email

print

Print

Facebook Comments

Coming right up

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

Tastemade App

To save this video and more, Download the Tastemade App

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!

Watch Now

Maybe Later