Blackened Catfish Sandwich

Blackened Catfish Sandwich with tzatziki and pea shoots

Here’s a nice, simple, spicy catfish sandwich.

First spice a catfish filet generously with a mix of: oregano, thyme, granulated (dry) garlic, salt, pepper, and cayenne powder to taste.  (I used a frozen swai filet, thawed in water, then patted dry.)

Pan fry the filet in oil (I used sunflower oil) on medium-high heat, until it is cooked through and possible to flake with a fork.  The hotter the pan, the more likely the spice mix will blacken.

Place the filet atop a nice roll and top as you like.  I smeared the sliced roll with a homemade tzatziki sauce (greek yogurt, dried dill, minced garlic, salt, pepper) and added coarsely chopped fresh pea shoots (these typically being available from asian grocers.)

While I have only recently started using this asian catfish, sold in the U.S. as “swai,” it definitely has a wonderful taste and texture that rivals our american catfish and it cooks similarly, i.e., it is forgiving to pan fry owing to, I assume, it’s relatively high fat/oil content.

I like the combination of the spicy fish with the soothing, garlicky tzatziki sauce, and some sort of fresh greens; give it a try!

Blackened Catfish Sandwich

2 responses

    • Yes, this went well together; I don’t know if it’s true, but the tzatziki seemed a healthier alternative to a mayonnaise-based remoulade and similarly provide some soothing to the spice.

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