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Cajun-Spiced Catfish Sandwiches

with Roasted Broccoli & Rémoulade Sauce

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 810 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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, mustard powder, 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 piquant, creamy rémoulade. A side of roasted broccoli gets another layer of flavor and texture from a crunchy peanut garnish.


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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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 broccoli 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. Halve the pickle chips.

2 Roast 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 toss to combine. Season with salt and pepper to taste. Set aside in a warm place.

Roast 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. Coat both sides of each seasoned fillet 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 Assemble the sandwiches & plate your dish:

Just before serving, in a medium bowl, combine the arugula 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 arugula. Complete the sandwiches with the baguette tops. Divide the sandwiches between 2 dishes. Serve with the finished broccoli on the side. Enjoy!

Assemble the sandwiches & plate your dish: