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High Liner Foodservice Canada
Blackened Blue Cod Po' Boy
Serves: 4
Serves: 4Prep time: 15 minutes
Prep time: 15 minutesCook time: 10 minutes
Cook time: 10 minutes
Ingredients
Preparation
- 4 each Blue Cod Fillets
- 4 each Hoagie Roll
- 2 each Beefsteak Tomato, sliced
- 8 each Green Leaf Lettuce, trimmed leaves
- 55g Red Onion, sliced
- 30mL Vegetable Oil
For the Remoulade Sauce
- 285g Mayo
- 70g Whole Grain Mustard
- 7g ounce Paprika
- 7g ounce Blackened Seasoning (see below)
- 28g Horseradish, Prepared
- 14g Hot Sauce
- 14g Pickle Juice
- 14g Garlic, minced
For the Blackened Seasoning
- 14g Smoked Paprika
- 7g Cayenne Pepper
- 7g ounce Onion Powder
- 7g ounce Garlic Powder
- 7g ounce Ground Black Pepper
- 14g ounce Kosher Salt
- 7g ounce Dried Thyme
- 7g ounce Dried Oregano
- Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
- For the Remoulade Sauce: In a medium sized bowl mix together all of the ingredients until well combined. Reserve in a covered container under refrigeration until ready to use.
- For the Blackened Seasoning: Mix together all of the dried spices in a small bowl and reserve set aside until you're ready to cook the Blue Cod.
- For the Blackened Blue Cod: Preheat a large non-stick or cast iron pan over high heat. Carefully press one side of the Blue Cod Fillets into the Blackening Seasoning mixture. Add the vegetable oil to the pan and allow it to heat until just before the smoking point. Cook until well blackened, not burnt, on the first side. Flip the fillet over to continue cooking until an internal temperature of 62°C is achieved.
- To finish: Assemble the Po' Boys by first slicing the hoagie rolls in half lengthwise. Add 2 large pieces of green leaf lettuce, about a 1/2 ounce of sliced red onion and then 5-6 slices of Beefsteak tomatoes. Place a fully cooked Blue Cod Fillet atop the Hoagie. Smother with remoulade or serve on the side along with your favorite side dish.
