12 fantastic sandwiches in Boston
Tossed into a red-hot cast iron skillet, a pristine fillet of catfish is burnished (not burned) with a peppery spice blend that much like a breaded coating helps keep the flesh steamy-moist. As the skillet enters the oven for the five-minute finish, thats the cue for the butter-slathered roll to follow suit, ensuring the only thing not sizzling-hot when the plate emerges tableside is the cold, creamy salve of bracing remoulade (and a smattering of crunchy garnish). One bite and youll forget the 80s ever hijacked Cajun cookery and used its powers for evil.
ALSO TRY: Cuban Reuben