Catfish Po’Boy

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Tender fillets of hot and crispy fried catfish pair with cool, spicy Cajun coleslaw in our catfish po'boys. These overstuffed sandwiches are Louisiana's much-beloved version of the sub.

Ingredients

CAJUN COLESLAW:
3-3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
SANDWICHES:
1/2 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 catfish fillets (6 ounces each)
Oil for deep-fat frying
4 hoagie buns, split

Directions

In a large bowl, toss the coleslaw ingredients; set aside.
In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture.
In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.
Place fish and coleslaw on bun bottoms; replace bun tops.

Nutrition Facts

1 each: 879 calories, 57g fat (8g saturated fat), 91mg cholesterol, 1283mg sodium, 53g carbohydrate (9g sugars, 3g fiber), 37g protein.

This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won’t be able to get enough of. —Ann Baker, Texarkana, Texas

Recipe Creator