Blackened Catfish Po'boy with Light Tartar Sauce

Name: Blackened Catfish Po'boy with Light Tartar Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 baguette or french bread loaf, cut into 4 pieces and split; 4 fillets catfish fillets (1 1/4 pounds total); 3 Tbsps creole seasoning; 1 slice dill pickle , for serving; 4 servings thinly sliced iceberg lettuce, for serving; 118 milliliters light tartar sauce, for serving; 1 large tomato, thinly sliced

Need a dairy free and pescatarian main course? Blackened Catfish Po'boy with Light Tartar Sauce could be a tremendous recipe to try. This recipe serves 4. One serving contains 269 calories, 30g of protein, and 11g of fat. If you have bread loaf, catfish, creole seasoning, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

baguette or french bread loaf, cut into 4 pieces and split 4fillets

catfish fillets (1 1/4 pounds total)3Tbsps

creole seasoning 1slice

dill pickle , for serving 4servings

thinly sliced iceberg lettuce, for serving 118milliliters

light tartar sauce, for serving 1large

tomato, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try FitVine Wine Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.