Blackened cod po’ boys
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 stick celeryfinely chopped
- ½ yellow pepperfinely chopped
- ½ small red onionfinely chopped
- 1 tsp white wine vinegar
- a pinch sugar
- 100g mayonnaise
- 2 gherkinsfinely chopped
- 2 cloves garliccrushed
- 1 tsp lemon juice
- 4 firm fillets skinless white fish (such as cod or haddock)
- 50g buttermelted
- 4, or 1 large soft baguette cut into 4 pieces white sub rolls
- ¼ iceberg lettucefinely shredded
CAJUN SPICE MIX
- 1 tbsp paprika
- 2 tsp onion granules
- 2 tsp garlic granules
- 1 tsp cayenne
- 2 tsp ground white pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
Nutrition:
- kcal524low
- fat31.6g
- saturates8.5g
- carbs26.8g
- sugars4g
- fibre4.2g
- protein31.1g
- salt4.9g
Method
step 1
Combine the celery, pepper, onion, vinegar, sugar and a pinch of salt in a bowl, and mix well. Set aside.
step 2
Mix together the mayo, gherkins, garlic and lemon juice with a pinch of salt and pepper in a bowl. Set aside.
step 3
Heat a barbecue for direct cooking. For the spice mix, combine the paprika, onion powder, garlic powder, cayenne, white pepper, thyme, oregano and 1 tbsp 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.
step 4
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.
step 5
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.
step 6
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.
