Blackened Catfish Po'Boy

Blackened Catfish Po'Boys are simply amazing. I mean first of all, catfish is amazing. Second of all, po'boys are amazing. And third of all, it's all amazing together!

Simple, easy, carefree. I'm in! A bit of arugula on top and voila. Yum.

Ingredients

2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup arugula
1 baguette, sliced into 6 inch sections

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.

Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.

Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.

Arrange blackened fillets in a single layer in the prepared baking dish. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Fresh and Bitter Salad

Recently, we've been participating in a local CSA, where you get a share of various local fruits and vegetables each week. Well this last time, we got a lot of veggies that could either be eaten raw or cooked, like radishes. So what did we do? Well to get the most-ness out of the freshness of the veggies, we went raw. The result is this very fresh and slightly bitter salad.

Who knew arugula could be so bitter even fresh? This is also how I discovered what the deuce pea tendrils are. But the great thing is that each individual veggie was a star, and each developed a wonderful and more unique flavor when paired with a glass of chianti. Enjoy!