Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic po’ boy sandwich.
Ingredients
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
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
Coleslaw
- 1 (16 ounce) package shredded coleslaw mix
- ¼ cup pickled pepperoncini peppers, chopped
- ¼ cup diced red onion
- 1/3 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
Directions
Step 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.
Step 2
Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
Step 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.
Step 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.
Step 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.
Editor’s Note:
Here’s the recipe for Remoulade-Style Sandwich Spread.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 1070 | |
% Daily Value * | |
Total Fat49g | 62% |
Saturated Fat8g | 42% |
Cholesterol72mg | 24% |
Sodium2961mg | 129% |
Total Carbohydrate129g | 47% |
Dietary Fiber9g | 34% |
Total Sugars6g | |
Protein30g | |
Vitamin C48mg | 238% |
Calcium231mg | 18% |
Iron8mg | 47% |
Potassium803mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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