Cajun-Spiced Catfish Sandwiches with Roasted Broccoli & Rémoulade Sauce
Trending

Cajun-Spiced Catfish Sandwiches

with Roasted Broccoli & Rémoulade Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These irresistible sandwiches pay tribute to one of our favorite New Orleans dishes: the catfish po’ boy. Hearty, flaky catfish fillets dusted with a blend of spices like paprika, ground mustard, and cayenne pepper (plus a bit of rice flour) crisp up beautifully in the pan. In classic style, we’re serving the fish between crusty, oven-toasted baguettes and layers of creamy rémoulade. A side of roasted broccoli gets another layer of flavor and texture from a crunchy peanut garnish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cajun-Spiced Catfish Sandwiches with Roasted Broccoli & Rémoulade Sauce
Title
time-saving
tips & techniques
Catfish
Peanuts
Capers
Garlic
Broccoli
Baguette
Creamy Mustard Sauce
Pickle Chips
Red Wine Vinegar
Cajun Spice Blend
How To: Peel Garlic
Romaine
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the baguettes. Cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the pickle chips.

Roast & dress the broccoli:
2 Roast & dress the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 15 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the peanuts, half the vinegar, and a drizzle of olive oil. Carefully stir to combine. Season with salt and pepper to taste. Transfer to a serving dish. Set aside in a warm place.

Make the rémoulade:
3 Make the rémoulade:

While the broccoli roasts, in a bowl, combine the creamy mustard sauce, capers, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Coat & cook the catfish:
4 Coat & cook the catfish:

While the broccoli continues to roast, place the 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 spice blend (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets; cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.

Toast the baguettes:
5 Toast the baguettes:

While the catfish cooks, place the baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 6 minutes, or until lightly browned and crispy. Remove from the oven. Transfer to a work surface.

Finish & plate your dish:
6 Finish & plate your dish:

Just before serving, in a medium bowl, combine the lettuce and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. Divide the rémoulade among the cut sides of the toasted baguettes. Top the baguette bottoms with the pickle chips, cooked catfish fillets, and dressed lettuce. Complete the sandwiches with the baguette tops. Divide between 2 dishes. Serve with the dressed broccoli on the side. Enjoy!

Tips from Home Chefs

Get Plans

Cajun-Spiced Catfish Sandwiches

Prepare the ingredients:
How To: Hold a Chef's Knife
How To: Peel Garlic
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the baguettes. Cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the pickle chips.

2 Roast & dress the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 15 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the peanuts, half the vinegar, and a drizzle of olive oil. Carefully stir to combine. Season with salt and pepper to taste. Transfer to a serving dish. Set aside in a warm place.

Roast & dress the broccoli:
Make the rémoulade:
3 Make the rémoulade:

While the broccoli roasts, in a bowl, combine the creamy mustard sauce, capers, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

4 Coat & cook the catfish:

While the broccoli continues to roast, place the 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 spice blend (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets; cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.

Coat & cook the catfish:
Toast the baguettes:
5 Toast the baguettes:

While the catfish cooks, place the baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 6 minutes, or until lightly browned and crispy. Remove from the oven. Transfer to a work surface.

6 Finish & plate your dish:

Just before serving, in a medium bowl, combine the lettuce and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Toss to coat; season with salt and pepper to taste. Divide the rémoulade among the cut sides of the toasted baguettes. Top the baguette bottoms with the pickle chips, cooked catfish fillets, and dressed lettuce. Complete the sandwiches with the baguette tops. Divide between 2 dishes. Serve with the dressed broccoli on the side. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6