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Blackened Cod Po'boys |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
1 stick celery, finely chopped
½ yellow pepper, finely chopped
½ small red onion, finely chopped
1 tsp white wine vinegar
a pinch sugar
100g mayonnaise
2 gherkins, finely chopped
1 tsp lemon juice
4 firm fillets skinless white fish (cod or haddock)
50g butter, melted
4 white sub rolls
¼ iceberg lettuce, finely shredded
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Cajun spice mix
1 tbsp paprika
1 tsp onion granules
1 tsp garlic granules
1/4 tsp ground white pepper
1 tsp dried thyme
1 tsp dried oregano
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Combine the celery, pepper,
onion, vinegar, sugar and a pinch of salt in a bowl, and
mix well. Set aside.
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Mix together the mayo,
gherkins, garlic and lemon juice with a pinch of salt and
pepper in a bowl. Set aside.
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Heat a barbecue for direct
cooking. For the spice mix, combine the paprika, onion
powder, garlic powder,white pepper,
thyme, oregano and 1/4 tsp of salt in a wide, shallow bowl.
Dip the fish fillets in the melted butter until fully
coated, then dip into the spice mixture to coat.
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If using a fish cage, put the
fish inside and secure the cage. If not, make sure the
grill is clean and oil the bars using a piece of kitchen
paper, cloth or a brush (don’t pour oil directly onto the
grill). This will help prevent the fish from sticking.
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Cook the fish for 5 minutes on
each side or until cooked through and blackened in places
– the exact cooking time will depend on the thickness of
the fillets.
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Split the buns, spread with
the mayonnaise and add some of the lettuce and chopped
salad. Top with the fish, then close the sandwiches and
serve.
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