Catfish Po'Boy

Hoagie rolls are stuffed with spicy fried catfish and homemade coleslaw in this delicious po' boy sandwich recipe.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 1070 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon red wine vinegar
• 2 cups bread crumbs
• 1 teaspoon Dijon mustard
• 1 (16 ounce) package shredded coleslaw mix
• 2 cups cornmeal
• 1 lemon, cut into wedges
• 1 cup olive oil for frying
• 1 tablespoon granulated garlic
• 1 cup cherry tomato halves
• 4 Italian-style hoagie buns, split lengthwise
• 1 tablespoon granulated onion
• 8 (3 ounce) fillets catfish
• 2 tablespoons hot sauce (such as Tabasco®)
• 1 cup remoulade-style sandwich spread (see footnote for recipe link)
• 0.5 lemon, juiced
• 0.5 teaspoon cayenne pepper
• 0.25 cup diced red onion
• 0.33333334326744 cup mayonnaise
• 1.5 teaspoons ground black pepper
• 0.25 teaspoon lemon pepper
• 0.5 teaspoon granulated onion
• 0.25 cup pickled pepperoncini peppers, chopped
• 0.5 cup Cajun seasoning
• 0.5 cup banana pepper rings

Recipe Instructions

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.