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
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.
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)
