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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
1/4 cup pickled pepperoncini peppers, chopped |
1/4 cup diced red onion |
1/3 cup mayonnaise |
1/2 lemon, juiced |
1 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon white sugar |
1 teaspoon salt |
1 tablespoon granulated garlic |
1/2 teaspoon granulated onion |
1/4 teaspoon lemon pepper |
catfish |
8 (3 ounce) fillets catfish |
2 tablespoons hot sauce (such as tabasco®) |
1/2 cup cajun seasoning |
2 cups all-purpose flour |
2 cups cornmeal |
2 cups bread crumbs |
1 tablespoon granulated garlic |
1 tablespoon granulated onion |
1 1/2 teaspoons ground black pepper |
1/2 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 |
1/2 cup banana pepper rings |
Directions:
1. 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.
2. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
3. 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.
4. 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.
5. 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.
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