Catfish Po'Boy recipe

Name: Catfish Po'Boy
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon white sugar; ½ lemon, juiced; 1 ½ teaspoons ground black pepper; 1 tablespoon red wine vinegar; ¼ teaspoon lemon pepper; ½ teaspoon cayenne pepper; 2 cups bread crumbs; ⅓ cup mayonnaise; ¼ cup diced red onion; 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; ½ cup banana pepper rings; ½ teaspoon granulated onion; 1 tablespoon granulated onion; ¼ cup pickled pepperoncini peppers, chopped; 8 (3 ounce) fillets catfish; 2 tablespoons hot sauce (such as Tabasco®); ½ cup Cajun seasoning; 1 cup remoulade-style sandwich spread (see footnote for recipe link)

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.