Recipe Details
Recipe provided by AllRecipes.com
Catfish Po'Boy
Hoagie rolls are stuffed with spicy fried catfish and homemade coleslaw in this delicious po' boy sandwich recipe.
Makes:8 servings
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
- 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
- 1½ teaspoons ground black pepper
- ½ 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
- ½ cup banana pepper rings
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Directions
Prep:30 mCook:10 mReady:40 m
- 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.