This Cajun-inspired catfish sandwich is served open faced and topped with a creamy slaw packed with fresh cilantro.
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LifestyleTranscript
00:00 Hi, I'm Holly, food editor at MyRecipes.com.
00:03 Dinner tonight will show you how to make
00:05 a healthy and delicious supper in less than 45 minutes.
00:08 (upbeat music)
00:11 Give catfish a flavor punch
00:16 by using a blackening season blend.
00:18 This Cajun-inspired sandwich is served open-faced
00:21 and topped with slaw,
00:22 and takes less than 20 minutes to make.
00:25 I'll start by making my blackening season.
00:28 I have paprika,
00:31 dried oregano,
00:33 red pepper, that gives us the heat,
00:37 and some salt and pepper.
00:41 And then combine the ingredients.
00:42 (scraping)
00:44 I'll get my oil hot in the cast iron skillet,
00:51 and then season my fish.
00:53 You want to sprinkle both sides of the fish.
00:57 And depending on the size of the pan,
00:58 you may need to cook in batches.
01:01 Just rub the blend in.
01:03 (sizzling)
01:10 So I'll cook each piece of fish
01:11 for about three to four minutes on each side.
01:14 (sizzling)
01:16 The catfish smells amazing.
01:20 You can really smell the paprika.
01:23 These are ready, so I'll go ahead and take them out.
01:26 You'll know they're done when they start to flake.
01:29 I have a great slaw recipe to top the fish sandwich with.
01:34 I start with Greek yogurt,
01:35 because Greek yogurt has more protein and more nutrients,
01:38 and it's a great sub for mayonnaise or sour cream.
01:41 So I have some plain Greek yogurt,
01:44 and I'll add honey,
01:48 and some lime juice.
01:50 Then just whisk this together.
01:55 Now once this mixture is smooth and creamy,
01:58 add two cups of coleslaw.
02:00 And just to save time, I'm using the pre-shredded slaw.
02:04 It's so much easier.
02:06 Just give this a toss.
02:10 Then one more ingredient for the slaw,
02:15 some fresh cilantro.
02:17 The slaw can stand alone,
02:18 but I love it topped on the sandwich.
02:21 Now that this is combined,
02:23 I'll let my fish finish cooking,
02:25 and then I'll be ready to eat.
02:27 The sandwich is served open-faced,
02:29 so I'm losing the top piece of bread
02:31 and cutting back on the calories.
02:33 I'll add the creamy slaw as my base,
02:37 and then top with some fish.
02:39 This is definitely a knife and fork type of sandwich.
02:42 I'll add just a bit more slaw to the top.
02:46 That makes for a pretty presentation.
02:48 And then give it a fresh squeeze of lime juice.
02:52 This recipe is so simple and has so much flavor.
02:57 I hope you enjoy it for your dinner tonight.
02:59 [BLANK_AUDIO]