Catfish Po Boy

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Description

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Ingredients

  • Coleslaw:
  • 1 (16 ounce) package shredded coleslaw mix
  • ¼ cup pickled pepperoncini peppers, chopped
  • ¼ cup diced red onion
  • ⅓ cup mayonnaise
  • ½ lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon granulated garlic
  • ½ teaspoon granulated onion
  • ¼ teaspoon lemon pepper
  • Catfish:
  • 8 (3 ounce) fillets catfish
  • 2 tablespoons hot sauce (such as Tabasco®)
  • ½ cup Cajun seasoning
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2 cups bread crumbs
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 cup olive oil for frying
  • Assembly:
  • 4 Italian-style hoagie buns, split lengthwise
  • 1 cup remoulade-style sandwich spread (see footnote for recipe link)
  • 1 lemon, cut into wedges
  • 1 cup cherry tomato halves
  • ½ cup banana pepper rings

Instructions

  1. Combine coleslaw mix
  2. pepperoncini peppers
  3. red onion
  4. mayonnaise
  5. lemon juice
  6. red wine vinegar
  7. Dijon mustard
  8. sugar
  9. salt
  10. 1/2 teaspoon granulated garlic
  11. 1/2 teaspoon granulated onion
  12. and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  13. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
  14. Combine Cajun seasoning
  15. flour
  16. cornmeal
  17. bread crumbs
  18. 1 tablespoon granulated garlic
  19. 1 tablespoon granulated onion
  20. black pepper
  21. and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  22. Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp
  23. about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  24. Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge
  25. cherry tomato halves
  26. and banana pepper rings.

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Servings: 8

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