Baked Catfish Po’ Boy | Emeril Lagasse

Nothing says New Orleans more than a po’boy. Here, Emeril fills his po’boy with catfish, but instead of fried catfish, he’s making his with baked catfish fillets along with a quick and easy flavor-packed vegetable topping for one heck of a delicious sandwich! BAKED CATFISH PO’ BOY SERVES 6 TO 8 1 ½ cups fresh lime juice 1/3 cup soy sauce 1/3 cup rice syrup (available in Asian markets), or honey 3 tablespoons vegetable oil 2 teaspoons sesame oil 2 tablespoons minced garlic 2 tablespoons minced ginger 3 cups peeled and grated daikon radish 3 cups peeled and grated carrots 1 long French bread baguettes, about 30-inches each Baked Catfish, recipe follows 1 cup fresh cilantro leaves, stems trimmed 3 jalapeno or serrano chile peppers, thinly sliced In a blender, combine lime juice, soy sauce, rice syrup, vegetable and sesame oils, garlic, and ginger on high speed for 10 seconds. In a bowl, combine the radishes, carrots and 1/2 cup of the lime juice mixture. Toss and refrigerate for 15 minutes. Cut baguette in