Catfish Po’Boy

Catfish Po’Boy

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Indulge in the authenticity of a po' boy sandwich, where golden and crispy fried catfish takes center stage, generously stacked inside hoagie rolls. To enhance the flavors, a tangy coleslaw is skillfully placed atop the catfish, completing this delicious creation.
Please note that the nutrition information provided for this recipe accounts for the complete quantity of the breading ingredients. However, the actual amount of breading consumed may differ. Additionally, our evaluation of the nutritional value of the frying oil is based on a retention value of 10% after cooking. It's important to keep in mind that the exact amount of oil absorbed can vary depending on factors such as cooking time, temperature, ingredient density, and the specific type of oil employed.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine world cuisine
Servings 8
Calories 1070 kcal

Ingredients
  

  • 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
  • 1 lemon, cut into wedges
  • 1 cup cherry tomato halves
  • ½ cup banana pepper rings

Instructions
 

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • 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, cherry tomato halves, and banana pepper rings.

Nutrition

Calories: 1070kcalCarbohydrates: 129gProtein: 30gFat: 49gSaturated Fat: 8gCholesterol: 72mgSodium: 2961mgPotassium: 803mgSugar: 6gVitamin C: 48mgCalcium: 231mgIron: 8mg
Keyword Catfish Po’Boy
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Article Categories:
Coleslaw Recipes

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