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Catfish Po'Boy
Catfish Po'Boy
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Spicy fried catfish and coleslaw packed into hoagie rolls for a mouthwatering po' boy sandwich.
Ingredients:
  • 1 (16 ounce) package shredded coleslaw mix
  • 0.25 cup pickled pepperoncini peppers, chopped
  • 0.25 cup diced red onion
  • 0.33333334326744 cup mayonnaise
  • 0.5 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 tablespoon granulated garlic
  • 0.5 teaspoon granulated onion
  • 0.25 teaspoon lemon pepper
  • 8 (3 ounce) fillets catfish
  • 2 tablespoons hot sauce (such as Tabasco®)
  • 0.5 cup Cajun seasoning
  • 2 cups cornmeal
  • 2 cups bread crumbs
  • 1 tablespoon granulated onion
  • 1.5 teaspoons ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 1 cup olive oil for frying
  • 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
  • 0.5 cup banana pepper rings
Instructions:
  • In a large bowl, mix coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, granulated garlic, granulated onion, and lemon pepper. Toss well to combine. Chill in the fridge until needed.
  • Spread the catfish fillets in a spacious shallow baking dish. Drizzle hot sauce over them and gently toss to coat evenly.
  • In a large brown paper bag, mix Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper. Add catfish fillets, shake to coat evenly.
  • In a large skillet over medium-high heat, sizzle catfish fillets breaded to golden perfection in olive oil for about 3 minutes on each side. Rest on paper towel-lined plates to drain excess oil.
  • Smear each hoagie bun generously with 1/4 cup of zesty remoulade-style spread. Layer 2 succulent catfish fillets on top and generously pile with 1 to 2 cups of crunchy coleslaw. Finish off with a colorful garnish of a lemon wedge, cherry tomato halves, and tangy banana pepper rings.

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