Thursday, November 29, 2012

Blackened Fish Po'Boy with Bacon

It's About 2 Be Some Drama!



Bacon, Fish, Bacon, what more do you really need. Oh don't forget Coke in the bottle. Life is complete.




Fish coated in spices and olive oil.

Hot crispy bacon and please don't throw away the bacon grease.



Saute fish in bacon, olive oil





























Be careful when flipping the fish so it want break apart.


The coke must be in the bottle, a can is not the same.



Take a big bite and enjoy.




Blackened Fish Po'Boy with Bacon

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
 
Ingredients:

8 tilapia fillets
8 slices of thick cut bacon
1/2 tbsp. creole seasoning
1/2 tbsp. black pepper
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1/2 tbsp. paprika
4 tbsp butter
2 tbsp. extra virgin olive oil
4 french bread rolls
lick the bowl sauce
lettuce

Directions:
Mix spice blend together and set aside. Rinse fish under cold water and pat dry. Add fish to a large bowl, pour extra virgin olive oil and spice blend on top, mix well and set aside. 
In a skillet heated over medium high heat, fry bacon until crisp and set aside.
Remove all but 2 tablespoons of bacon grease from pan.
Do not discard bacon grease we will use it toast bread.
Add 2 tablespoons of butter to pan with remaining bacon grease.
Add fish fillets cooking in two batches as to not overcrowd the pan.
Cook fillets for 3-4 minutes on each side and set aside.
Add 1 tablespoon of leftover bacon grease and 1 tablespoon of butter and toast bread about 1-2 minutes until browned.

Assemble:

Assemble po-boy by spreading lick the bowl sauce on both sides of toasted rolls, place lettuce down, place 2 fish fillets on top of lettuce and 2 slices of bacon. Enjoy


5 comments:

  1. This sounds delicious, I'm going to make them for Friday night dinner! Can I used thawed tilapia or should it be fresh, or doesn't it matter?

    ReplyDelete
    Replies
    1. Hello Anastasia, thawed tilapia would be just fine, just make sure you rinse it well and pat dry before seasoning.
      Lisa

      Delete
  2. Thanks, Contessa! I am so happy I found your blog! Awesome recipes that are easy to follow and the pictures are great. We are also going to try your smoked pork chop recipe this weekend. My husband is always looking for a reason to use his smoker!

    ReplyDelete
  3. I absolutely LOVE your blog! Your recipes are very well written, and I enjoy your commentary. Being Cajun, it's refreshing to see things from back home. I just wish there were more creole and cajun products available more readily throughout the U.S.

    Thanks for this wonderful blog, and your fun conversation. It reminds me of home and the loved ones who taught me just as yours taught you how to cook.

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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