Catfish Po Boy

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

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 the 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.

Per Serving: 1070 calories; protein 29.8g; carbohydrates 128.7g; fat 48.6g; cholesterol 72.2mg; sodium 2961.1mg.

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