Food & Cooking Recipes Ingredients Seafood Recipes Blackened Catfish Po'boy with Light Tartar Sauce 4.1 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Creole seasoning gives the fish in this New Orleans sandwich a zesty kick, and because the fish is broiled instead of fried, it's a lighter option than what you might find in a restaurant. Ingredients 4 catfish fillets (1 ¼ pounds total) 3 tablespoons Creole seasoning 1 baguette or French bread loaf, cut into 4 pieces and split Thinly sliced iceberg lettuce, for serving Dill pickle slices, for serving 1 large tomato, thinly sliced ½ cup Light Tartar Sauce, for serving Directions Heat broiler, with rack in second highest position. Place a broilerproof wire rack in a rimmed baking sheet. Arrange fish on rack and sprinkle evenly with Creole seasoning. Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes. Remove fish from oven and toast bread under broiler, about 2 minutes. Layer fillets on bottom halves of bread and top with lettuce, pickles, and tomato. Spread 2 tablespoons tartar sauce on top halves of bread, and sandwich sides together. Rate it Print