This is where the fish taco and a fried catfish po’boy merge flavors and bring them united into one delicious vehicle. Fresh cod is beautiful, and carries the flavors brilliantly. A Cajun po’boy with Latino soul.
Ingredients
4 6oz fillets of fresh cod, skinned and patted dry
4 tbs all-purpose flour
2 tbs Culinaria Creations Tequila and Lime Seasoning
Neutral oil to pan-fry the fillets, enough to generously coat the bottom of a medium sauté pan
1 large clove garlic, peeled and end trimmed, chopped
1 canned chipotle en adobo, stemmed, plus 1 tsp adobo sauce
½ c mayonnaise
Squeeze of lemon or lime juice
¼ tsp sea salt
¼ head iceburg lettuce, thinly sliced
2 medium ripe tomatoes, thinly sliced
1/8 tsp Hawaiian black medium grind sea salt, or fleur de sel
1 large ripe avocado, pitted, peeled, and sliced, sprinkled with lemon or lime juice
1 country or rustic baguette, cut into 4 sections and each halved (or equivalent of po’boy bread or
similar roll)
Chopped parsley or cilantro,
1 thinly sliced green onion
Wedges of lemon or lime to squeeze to taste
Directions
Season the cod fillets with the Tequila and Lime Seasoning on all sides. Set aside.
Prepare the shortcut aioli: In a mini food processor put the garlic, chipotle with the adobo sauce, mayonnaise, sea salt, and the citrus juice as desired. Process to fully incorporate the ingredients into a smooth consistency.
Roll the cod fillets in the flour. Heat a medium sauté pan over medium-high heat; add the oil when hot to generously coat the bottom of the pan. Gently add the cod fillets and cook to a golden color on each side. Test for doneness by gently pressing on each fillet with a finger to feel the give of the fish. Remove from the pan when each fillet begins to flake upon slight pressure to a paper towel-lined plate.
While cooking the fillets prepare the po’boys: Spread a layer of the chipotle aioli on all the cut sides of bread. Place the tomato slices on each of the four bottom pieces; sprinkle with the black sea salt. Layer with the lettuce and avocado. Season with the parsley or cilantro, green onion, and citrus juice to taste, or offer them in a platter on the side for each to garnish as they desire. Lastly, distribute the fish fillets amongst the po’boys, cover with the tops of the baguette portions, and serve immediately.