Various plates scattered over a washed blue wooden surface, filled with a sub roll of blackened cod, lettuce, salsa and creamy sauce

Blackened cod po’ boys

  • serves 4
  • Easy

A style of cooking associated with Cajun cuisine, blackening involves coating fish in melted butter and spices before cooking until charred for a great, smoky flavour

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Try our cod po’ boy recipe, then check out our shrimp po boys, prawn gumbo and brisket recipes.

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Ingredients

  • celery 1 stick, finely chopped
  • yellow pepper ½, finely chopped
  • red onion ½ small, finely chopped
  • white wine vinegar 1 tsp
  • sugar a pinch
  • mayonnaise 100g
  • gherkins 2, finely chopped
  • garlic 2 cloves, crushed
  • lemon juice 1 tsp
  • skinless white fish (such as cod or haddock) 4 firm fillets
  • butter 50g, melted
  • white sub rolls 4, or 1 large soft baguette cut into 4 pieces
  • iceberg lettuce ¼, finely shredded

CAJUN SPICE MIX

  • paprika 1 tbsp
  • onion granules 2 tsp
  • garlic granules 2 tsp
  • cayenne 1 tsp
  • ground white pepper 2 tsp
  • dried thyme 1 tsp
  • dried oregano 1 tsp

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.

Check out more of our favourite cod recipes

Merguez Sausage Recipe with Cod and Harissa Sauce

Nutritional Information

  • Kcals 524
  • Fat 31.6g
  • Saturates 8.5g
  • Carbs 26.8g
  • Sugars 4g
  • Fibre 4.2g
  • Protein 31.1g
  • Salt 4.9g
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