Blackened Catfish Po' Boys
Tossed into a red-hot cast iron skillet, a pristine fillet of catfish is burnished (not burned) with a peppery spice blend that — much like a breaded coating — helps keep the flesh steamy-moist. As the skillet enters the oven for the five-minute finish, that’s the cue for the butter-slathered roll to follow suit, ensuring the only thing not sizzling-hot when the plate emerges tableside is the cold, creamy salve of bracing remoulade (and a smattering of crunchy garnish). One bite and you’ll forget the ’80s ever hijacked Cajun cookery and used its powers for evil.
Highland Kitchen uses house-made mayo for remoulade; we call for store-bought as a time-saver. For even more convenience, substitute about 5 tablespoons of prepared spicy dry rub. Use a soft, airy loaf, rather than a chewy rustic bread for this.
REMOULADE
1. In a bowl, combine the mayonnaise, mustard, capers, pickles, shallots, paprika, Old Bay, hot sauce, vinegar, and lemon juice. Taste for seasoning and add more hot sauce, if you like.
2. Cover and refrigerate.
RUB
1. Set the oven at 400 degrees.
2. In a shallow bowl, combine the paprika, salt, cayenne and black pepper, oregano, and thyme.
FILLING
1. Press the catfish on all sides in the rub.
2. Butter the rolls on the cut sides and place, buttered sides up, on a rimmed baking sheet.
3. Heat a cast-iron or other ovenproof skillet over high heat until very hot. Cook the fillets on one side without moving for 3 minutes. Carefully flip them. Transfer the skillet to the upper rack in the oven. Cook for 5 minutes, or until the fish flakes easily.
4. Set the rolls on a lower rack of the oven. Toast until golden brown.
5. Divide the lettuce, tomato, and pickles evenly among the bottom bread pieces. Top with a catfish fillet and a generous slather of remoulade.
Adapted from Highland Kitchen
Highland Kitchen
150 Highland Avenue, Somerville.
617-625-1131.
None Available.