Fried Catfish Po Boy (Tyler Florence) Recipe

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Fried Catfish Po Boy (Tyler Florence)
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Ingredients
15
Count
Nutrition
198
Calories
Total time
33
Minutes
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Ingredients:

Directions:

  1. Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
  2. Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
  3. Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
  4. To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
  5. Spicy Slaw:
  6. 1 head green cabbage, shredded
  7. 2 carrots, grated
  8. 1 red onion, thinly sliced
  9. 2 green onions, chopped
  10. 1 red chile, sliced
  11. 11/2 cups mayonnaise
  12. 1/4 cup Creole mustard
  13. 1 tablespoon cider vinegar
  14. 1 lemon, juiced
  15. Pinch sugar
  16. 1/2 teaspoon celery seed
  17. Several dashes hot sauce
  18. Kosher salt and freshly ground black pepper
  19. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
  20. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.
  21. Yield: 8 to 10 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.74 Kcal (828 kJ)
Calories from fat 110.39 Kcal
% Daily Value*
Total Fat 12.27g 19%
Cholesterol 72.18mg 24%
Sodium 109.74mg 5%
Potassium 189.79mg 4%
Total Carbs 12.66g 4%
Sugars 2.06g 8%
Dietary Fiber 0.63g 3%
Protein 8.61g 17%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 72.6mg 7%
Amount Per 100 g
Calories 201.01 Kcal (842 kJ)
Calories from fat 112.21 Kcal
% Daily Value*
Total Fat 12.47g 19%
Cholesterol 73.37mg 24%
Sodium 111.56mg 5%
Potassium 192.92mg 4%
Total Carbs 12.87g 4%
Sugars 2.09g 8%
Dietary Fiber 0.64g 3%
Protein 8.75g 17%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 73.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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