Catfish Po Boy

5.0/5 rating (1 votes)
  • Ready in: 40 mins
  • Serves: 4
  • Complexity: advanced
  • Origin: Catfish
Catfish Po Boy

Ingredients

  • 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
  • 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
  • 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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