Catfish Po' Boy Sandwiches with Cajun Sweet Potatoes & Remoulade

• Meat

  • 1 Romaine heart

• Seafood

  • 4 Catfish, Fillets

• Produce

  • 1 Bunch Parsley
  • 1 1/2 lbs Sweet potatoes

• Condiments

  • 1/4 cup Dijon mustard
  • 1/3 cup Mayonnaise
  • 1/4 cup Sweet pickle relish

• Baking & Spices

  • 1 1/2 tbsp Cajun spice blend
  • 1/2 cup Cornmeal

• Bread & Baked Goods

  • 4 Sub rolls

Found on blueapron.com

Description

Ingredients

• 4 Catfish Fillets
• 4 Sub Rolls
• ½ Cup Cornmeal
• 1½ Pounds Sweet Potatoes
• 1 Romaine Heart
• 1 Bunch Parsley
• ⅓ Cup Mayonnaise
• ¼ Cup Dijon Mustard
• ¼ Cup Sweet Pickle Relish
• 1½ Tablespoons Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Dried Oregano & Cayenne Pepper)

Directions

• 1 Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the sweet potatoes into ½-inch-thick rounds. Cut off and discard the root end of the lettuce; thinly slice the leaves. Thinly slice the parsley leaves and stems. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns).
• 2 Roast the sweet potatoes: Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the spice blend; toss to thoroughly coat. Arrange in a single, even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish and set aside in a warm place.
• 3 Make the remoulade: While the sweet potatoes roast, in a medium bowl, combine the mayonnaise, sweet pickle relish, mustard and ¾ of the parsley; stir to combine and season with salt and pepper to taste.
• 4 Coat the catfish: While the sweet potatoes continue to roast, combine the cornmeal and remaining spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the cornmeal-spice blend mixture (pressing to adhere). Place the coated fillets on a plate.
• 5 Cook the catfish: While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the coated catfish fillets. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.
• 6 Toast the rolls & serve your dish: While the catfish cooks, place the rolls on a sheet pan, cut sides up. Toast in the oven 2 to 3 minutes, or until the edges are lightly browned. Transfer to a clean, dry work surface. Divide half the lettuce between the toasted rolls. Top with the cooked catfish fillets, a few spoonfuls of the remoulade (reserving the rest) and some of the remaining lettuce (you may have extra lettuce). Transfer to a serving dish. Serve with the roasted sweet potatoes and remaining remoulade on the side. Garnish with the remaining parsley. Enjoy!
• 1 Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the sweet potatoes into ½-inch-thick rounds. Cut off and discard the root end of the lettuce; thinly slice the leaves. Thinly slice the parsley leaves and stems. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns).
• 2 Roast the sweet potatoes: Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the spice blend; toss to thoroughly coat. Arrange in a single, even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish and set aside in a warm place.
• 3 Make the remoulade: While the sweet potatoes roast, in a medium bowl, combine the mayonnaise, sweet pickle relish, mustard and ¾ of the parsley; stir to combine and season with salt and pepper to taste.
• 4 Coat the catfish: While the sweet potatoes continue to roast, combine the cornmeal and remaining spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the cornmeal-spice blend mixture (pressing to adhere). Place the coated fillets on a plate.
• 5 Cook the catfish: While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the coated catfish fillets. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.
• 6 Toast the rolls & serve your dish: While the catfish cooks, place the rolls on a sheet pan, cut sides up. Toast in the oven 2 to 3 minutes, or until the edges are lightly browned. Transfer to a clean, dry work surface. Divide half the lettuce between the toasted rolls. Top with the cooked catfish fillets, a few spoonfuls of the remoulade (reserving the rest) and some of the remaining lettuce (you may have extra lettuce). Transfer to a serving dish. Serve with the roasted sweet potatoes and remaining remoulade on the side. Garnish with the remaining parsley. Enjoy!

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